Pat the shrimp dry with paper towels. Place them in a bowl and season with salt, pepper, and paprika. This helps the shrimp develop more flavor while cooking in the skillet.

Heat olive oil in a large skillet over medium heat. Add the shrimp carefully and cook for about two minutes per side until pink, juicy, and lightly golden.

Transfer the cooked shrimp onto a plate and keep them aside. Do not overcook them because shrimp can quickly become rubbery and dry if left too long in heat.

In the same skillet, add a little more olive oil if needed. Stir in the minced garlic and cook for one minute until fragrant and slightly golden.

Add the orzo pasta into the skillet with garlic. Stir gently for two minutes until the pasta looks lightly toasted. This step gives the dish deeper flavor and texture.

Pour chicken broth carefully into the skillet and stir well. Bring everything to a gentle simmer. The orzo will slowly absorb the broth and become soft and creamy.

Add fresh spinach once the orzo becomes tender. Stir gently until the spinach wilts completely. The bright green color makes the dish look fresh and beautiful.

Mix lemon juice, lemon zest, butter and Parmesan cheese into the orzo. Stir slowly until creamy and smooth. The lemon gives the dish fresh and bright flavor.

Place the cooked shrimp back into the skillet carefully. Stir everything gently so the shrimp stays juicy while soaking up the lemon garlic sauce.

Sprinkle fresh parsley over the top before serving. Serve the Lemon Garlic Shrimp Orzo warm with extra lemon wedges for even more fresh citrus flavor.