In a large pot, bring salted water to a boil. Add the orzo and cook according to package instructions until al dente. Drain and set aside.

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.

Add the shrimp to the skillet, season with salt and pepper, and cook for 2-3 minutes on each side until pink and opaque.

Stir in the cherry tomatoes and spinach, cooking until the spinach wilts.

Add the cooked orzo to the skillet, along with lemon zest and lemon juice. Toss everything together until well combined.

Adjust seasoning with salt and pepper as needed.

Serve hot, garnished with chopped parsley.