If you like, you can roughly chop half of the shrimp. Transfer both the chopped shrimp and the whole shrimp to a bowl. Add 2 tablespoons of sun-dried tomato oil from the jar. Add lemon juice, salt, pepper, celery salt, and crushed red pepper. Toss to coat and transfer to the refrigerator until needed.

Heat the olive oil in a wide pot over medium heat. Add the leeks and cook for 3–4 minutes until they soften. Add the sun-dried tomatoes and sauté for 1 minute. Add the orzo and toss to coat for 1– 2 minutes. Season with salt and pepper. Add a pinch of crushed red pepper if you like.

Pour in 2 cups of water and bring to a boil. Reduce the heat to medium and stir constantly. It should be bubbling but not boiling. Cook, stirring regularly, for 10 minutes, but begin checking the pasta after 8 minutes. The sauce will thicken up as the pasta releases starch. Continue cooking, but do not cook the pasta longer than 12 minutes; it should be just shy of al dente. Taste and add salt and pepper if needed.

Add the marinated shrimp to the pot and toss to coat. Cook over medium heat for 3–5 minutes. The exact time will depend on how much heat your pot retains and the size of your shrimp.

Continue cooking, stirring regularly, until the shrimp are mostly opaque. Keep in mind that the shrimp continue to cook off the heat, so don't overcook them here!

Right before the shrimp finish cooking, add the Parmesan and parsley and stir to combine for 1 minute. Turn off the heat and let stand for 5 minutes.

Spoon the shrimp and orzo into shallow bowls. Serve with more Parmesan and parsley on top. Enjoy!