1

Pat the shrimp dry with paper towel and then in a large bowl, toss together with salt and pepper.

2

Heat a large skillet over medium heat and drizzle in half of the oil. Once hot, add the shrimp (working in batches if needed) and cook on one side until pink, about two to three minutes, depending on size. Flip the shrimp over and cook for another one minute or until cooked through. Remove and set aside.

3

Drizzle in the remaining oil. Add the shallot and cook for two minutes, stirring occasionally. Add the garlic and cook for one minute. Pour in the orzo and stir, toasting for about one minute. Season with salt and pepper.

4

Pour in the chicken broth and cook, stirring occasionally for 12 to 14 minutes, until the orzo is cooked through and the liquid is mostly absorbed. Reduce the heat to medium-low once simmering. If the broth is reducing too much, cover with a lid.

5

Once most of the liquid has been absorbed, turn the heat to low and add the cream cheese and stir to combine. Toss in the spinach and mix. Cover with a lid and let it wilt. Remove the lid, and then stir in the lemon juice and zest. Top with the shrimp and let them warm through slightly before serving. Enjoy!