Peel, devein and pat dry your shrimp. In a large bowl, combine them with 3 tbs olive oil, 1 tsp dried oregano, 1 tsp chili pepper flakes, 1.5 tsp salt and half the minced garlic.
In a deep skillet pan or dutch oven (with a lid), heat the remaining 2 tbs olive oil over medium. Add the tomatoes, season with salt and pepper to taste and cook until they begin to blister - around 3 minutes. Add the remaining garlic to the pan, 1 tsp oregano and 1/2 tsp chili pepper flakes and stir for 30 seconds.
Pour in your ouzo to deglaze the pan using a wooden spoon for 1 minute. Add the orzo in and toss it around for a minute to coat. Next add the crushed tomatoes, water and honey. Season with salt and pepper to taste.
Bring to a boil and then reduce the heat to a simmer. Cover the pan and cook the pasta until almost al dente - STIRRING OCCASIONALLY - pasta will stick if you don't. Process should take about 10 minutes or so.
Next, add the shrimp to the pan and top with the crumbled feta. Cover again and cook for 4-5 minutes or until shrimp is done (depends on size of shrimp). Serve with fresh parsley and fresh cracked black pepper.
Notes
*Ouzo liquor can be substituted with dry white wine, vegetable broth or just omitted all together.**This dish is very spicy with the chili pepper flakes. If that's not your jam, decrease the amount.