Begin by bringing a large pot of salted water to a boil. Add orzo and cook according to package instructions until al dente, usually around 8-10 minutes. Once cooked, reserve about ½ cup of pasta water, then drain the orzo in a colander.

While the orzo cooks, heat a large skillet over medium-high heat and add 2 tablespoons of butter. Once melted and foamy, add the shrimp in a single layer, cooking them for 2-3 minutes on each side.

With the shrimp cooked to perfection, remove them from the skillet and set aside. Reduce the heat to medium, then add the minced garlic into the same skillet. Sauté for about 30 seconds, stirring constantly, until fragrant but not browned.

Return the shrimp to the skillet and toss in the drained orzo along with the reserved pasta water and fresh spinach. Stir everything together for about 2-3 minutes, allowing the spinach to wilt.

Zest a fresh lemon directly over the dish, followed by a squeeze of the lemon juice. Stir thoroughly to combine.