In a large skillet, melt 2 tablespoons of butter or oil over medium heat. Add 3 minced garlic cloves and sauté for about 30 seconds until fragrant and golden.

Add 1 pound of peeled and deveined shrimp to the skillet in a single layer. Cook for 2-3 minutes on one side until they turn pink and curled, then flip and cook for another 2-3 minutes.

While the shrimp is cooking, bring a pot of salted water to a boil and add 1 cup of orzo. Cook according to package instructions, typically about 8-10 minutes until al dente. Reserve ½ cup of pasta water before draining the orzo.

With the shrimp cooked, gradually add 4 cups of fresh spinach to the skillet. Stir gently for about 2 minutes until the spinach wilts.

Once the spinach is wilted, add the drained orzo, reserved pasta water, the juice and zest of 1 lemon, and any remaining melted butter or oil to the skillet. Stir everything together for about 2 minutes.

If the dish appears too dry, add a splash more of the reserved pasta water. Taste and season with salt and pepper if needed.

Remove the skillet from heat and plate the Lemon Garlic Shrimp with Spinach Orzo. Garnish with additional lemon zest or fresh herbs like parsley.