Start by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add the orzo and cook according to the package instructions until it reaches al dente, usually about 8-10 minutes. Reserve a cup of the pasta water for later use, then drain the orzo and set it aside.

In a large skillet, heat 2 tablespoons of olive oil or butter over medium-high heat until shimmering. Add the shrimp in a single layer, searing for 1-2 minutes on each side until pink and curled. Avoid overcrowding the skillet.

Once the shrimp are seared, reduce the heat to medium and stir in 4 cloves of minced garlic. Sauté for about 30 seconds until fragrant but not browned.

Lower the heat and add the cooked orzo and 2 cups of fresh spinach to the skillet. Drizzle in the juice of one lemon and toss everything together gently.

Taste and season with salt and pepper as needed. Finish with lemon zest and optional parmesan cheese. Serve immediately.