Cook orzo pasta in boiling water until tender, drain, and reserve.
Heat a 12” non-stick sauté pan over medium heat.
Add 2 tbsp. oil and allow to get hot, but not smoking. Then add shrimp, do not overcrowd your pan. They should sizzle when placed in the pan.
Sauté shrimp in single layer for 2-3 minutes. Flip and cook for another 2 minutes.
Remove shrimp and reserve warm.
In the same pan, heat remaining 2 tbsp. of oil, then add garlic and cook until softened.
Add wine and simmer until reduced by half, about 2-3 minutes.
Add tomatoes, red pepper flakes, and olives. Simmer over medium heat for 3 more minutes.
Add roasted eggplant, feta cheese, and orzo pasta.
Add whole basil leaves. Lastly, combine your cooked naked shrimp and mix well.
Then bring mixture back to a quick simmer, so it is heated throughout.
Season to taste, and serve immediately. ENJOY!