Begin by boiling water in a pot, adding a generous pinch of salt. Once boiling, add the orzo and cook according to package instructions, typically around 8–10 minutes. Reserve about ½ cup of starchy pasta water before draining.

In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat. Allow the butter to melt completely.

Add the fresh shrimp to the skillet in a single layer. Cook for 2–3 minutes on each side or until they turn pink. Remove and set aside.

In the same skillet, add 4 minced garlic cloves and sauté for about 30 seconds, stirring continuously to avoid burning.

Add the cooked orzo, spinach, reserved pasta water, and lemon zest to the skillet. Stir until combined and the spinach wilts.

Return the seared shrimp to the skillet and mix gently. Squeeze the juice of half a lemon over the dish.

Plate generously and garnish with additional lemon slices and extra Parmesan cheese if desired.