Step 1: Cook the orzo
Bring a pot of salted water to a boil. Add the orzo and cook until al dente, usually about 8–10 minutes. Drain and set aside. You can drizzle a bit of olive oil over it to prevent sticking.

Step 2: Sauté the shrimp
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season the shrimp with salt, black pepper, and paprika. Add them to the pan and cook for about 2 minutes per side, or until pink and opaque. Remove the shrimp from the skillet and set aside.

Step 3: Sauté the garlic and build the flavor
In the same skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 30 seconds, just until fragrant—don’t let it burn. Stir in the lemon zest, red pepper flakes (if using), and lemon juice. Let the mixture simmer for 1 minute to intensify the flavor.

Step 4: Wilt the spinach
Add the chopped spinach to the skillet and stir well. Let it cook down for 2–3 minutes until wilted and vibrant green.

Step 5: Combine and finish
Return the cooked orzo to the skillet, stirring to combine with the spinach and lemony garlic sauce. Stir in the Parmesan cheese and heavy cream if using. Add the cooked shrimp back into the pan, toss everything together gently, and warm through for 1–2 minutes. Garnish with chopped fresh parsley before serving.