In a medium bowl, combine shrimp with garlic powder, salt, and black pepper. Toss until evenly coated and marinate for about 10 minutes.

In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add the marinated shrimp and cook for 2-3 minutes until pink and opaque. Remove from skillet and cover to keep warm.

In the same skillet, add 1 tablespoon of butter and a drizzle of olive oil. Reduce heat to medium and add onion. Sauté until translucent, about 3-4 minutes. Add minced garlic and cook for an additional minute.

Add orzo and stir well to coat. Toast for about 3-4 minutes until it turns light golden.

Pour in chicken broth, bring to a gentle boil. Cover, reduce heat to low, and simmer for about 6-8 minutes until absorbed and orzo is al dente.

Stir in thinly sliced asparagus, cover and cook for 2-3 minutes until tender.

Reduce heat to low and fold in sautéed shrimp, crumbled feta, lemon juice, and zest. Season with salt and pepper to taste.

Serve immediately, garnished with chopped parsley.