In a large pot, bring salted water to a boil. Add the orzo and cook according to package instructions until al dente, about 8-10 minutes.

Once cooked, drain the orzo in a colander and set aside.

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.

Add the shrimp to the skillet and cook for 2-3 minutes on each side until they turn pink and opaque.

Stir in the cherry tomatoes, spinach, lemon zest, and lemon juice into the skillet with the shrimp. Cook for an additional 2-3 minutes until the spinach wilts.

Add the cooked orzo and crumbled feta cheese to the skillet, tossing everything together until well combined.

Remove from heat and garnish with fresh parsley. Serve warm.