Pat the shrimp dry and season lightly with salt, pepper, and a pinch of oregano. Zest and juice the lemon. Halve the tomatoes and olives. Have your broth measured and nearby.

In a large skillet, heat 1 tablespoon of olive oil over medium-high. Add the shrimp in a single layer and sear 1–2 minutes per side until pink and just cooked through. Remove shrimp to a plate and set aside.

Lower heat to medium. Add remaining tablespoon of olive oil, then the onion/shallot. Cook 2–3 minutes until translucent. Stir in the garlic and red pepper flakes and cook 30 seconds until fragrant.

Add the dry orzo to the skillet and cook, stirring frequently, for 2 minutes.

Pour in the white wine (if using) to deglaze the pan, scraping up any browned bits. Let it reduce a minute, then add the broth, lemon zest, lemon juice, and oregano. Bring to a simmer.

Simmer, uncovered, for 8–10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed. If adding spinach or arugula, stir it in during the last minute to wilt gently.

Return the cooked shrimp to the skillet along with the cherry tomatoes, olives, and half the feta. Toss gently to combine and warm the tomatoes and shrimp through for about 1–2 minutes.

Taste and add salt, pepper, or extra lemon juice if needed. Sprinkle with remaining feta and chopped parsley. Serve family-style straight from the skillet.