1 cup orzo pasta

1 lb shrimp, peeled and deveined

2 tablespoons olive oil

3 cloves garlic, minced

1 teaspoon lemon zest

2 tablespoons fresh lemon juice

1/2 teaspoon red pepper flakes (optional)

1/2 teaspoon salt

1/4 teaspoon black pepper

2 cups fresh spinach, chopped

1/4 cup Parmesan cheese, grated

1/4 cup heavy cream (optional for creamier texture)

2 tablespoons unsalted butter

1/4 cup fresh parsley, chopped

1/2 teaspoon paprika

Bring a large pot of salted water to a boil. Cook the orzo according to package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, heat olive oil. Add shrimp and season with salt, pepper, and paprika. Cook for 2 minutes per side until the shrimp turns pink and opaque. Remove from skillet and set aside.
In the same skillet, melt the butter and add minced garlic. Cook for 30 seconds until fragrant.
Stir in lemon zest, red pepper flakes (if using), and fresh lemon juice. Cook for another minute.
Add chopped spinach and stir until it wilts, about 2-3 minutes.
Return the orzo to the skillet and mix well with the spinach and garlic mixture.
For a creamy texture, add heavy cream and stir until combined.
Stir in Parmesan cheese, then add the cooked shrimp. Toss everything together and cook for 2 more minutes to heat through.
Garnish with fresh parsley and serve immediately.

To make this dish spicier, increase the amount of red pepper flakes.

For a vegan version, replace the shrimp with mushrooms or your favorite veggie and use dairy-free cream and cheese.

You can substitute shrimp with chicken or scallops for variety.

The heavy cream can be omitted for a lighter version.