Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente.

Drain the orzo in a colander and set aside.

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

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

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

Add the cooked orzo to the skillet and pour in the lemon juice. Toss everything together until well combined.

Remove from heat and garnish with chopped parsley before serving.