1. Start by heating 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the shrimp with salt and pepper, then add them to the hot skillet. Cook the shrimp for 2-3 minutes per side, until they turn pink and opaque. Remove the shrimp from the skillet and set them aside.

2. In the same skillet, add the remaining 1 tablespoon of butter and 1 tablespoon of olive oil. Toss in the minced garlic and cook for about 1 minute, until fragrant.

3. Add the dry orzo pasta to the skillet and toast it for 1-2 minutes, stirring frequently to prevent burning.

4. Pour in the chicken broth and bring the mixture to a simmer. Cover the skillet and cook the orzo for 10-12 minutes, stirring occasionally, until the orzo is tender and the liquid is mostly absorbed.

5. Stir in the heavy cream, grated Parmesan cheese, Italian seasoning, and red pepper flakes (if using). Let the mixture cook for 2-3 minutes, stirring constantly, until the sauce becomes creamy and thickened.

6. Toss the fresh spinach into the skillet and stir until it’s wilted and fully incorporated.

7. Return the cooked shrimp to the skillet and drizzle in the lemon juice. Gently toss everything together to combine.

8. Serve your Creamy Shrimp Orzo warm, garnished with fresh parsley and extra Parmesan cheese if desired.