Marinate the Shrimp: In a bowl, combine the shrimp with garlic powder, salt, and black pepper. Toss until evenly coated, then set aside for 10 minutes.

Sauté the Shrimp: Heat a large pan over medium heat and add 1 tablespoon of butter. Once melted, add the shrimp, cooking for 1-2 minutes per side until vibrant pink and opaque. Remove shrimp and cover to keep warm.

Cook the Aromatics: In the same pan, add 1 tablespoon of butter and 1 tablespoon of olive oil. Toss in the onions and sauté for 2-3 minutes until translucent. Stir in minced garlic and cook for another 1-2 minutes.

Toast the Orzo: Add uncooked orzo to the pan, toasting for 3-4 minutes while stirring frequently.

Add Chicken Broth: Pour in the chicken broth, bring to a gentle boil. Cover and lower the heat to a simmer. Cook for about 6-8 minutes until orzo absorbs most of the liquid.

Incorporate the Asparagus: Uncover and fold in the asparagus. Cook for 2-3 minutes until bright green and tender-crisp.

Combine Everything: Return the shrimp to the pan with feta cheese, lemon juice, and zest. Season with salt and pepper, and stir until combined and heated through.

Serve and Garnish: Remove from heat and sprinkle with parsley. Serve warm, optionally adding more feta on top.