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vogette
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In a large pan melt 1 tbsp of butter on medium high heat. Generously season the shrimp and then add them to the pan and sauté for 2 minutes per side until pink in color. Remove the shrimp and set them aside on a plate.
In the same pan add the remaining butter and once melted add in the garlic and diced onion. Cook for 3 to 4 minutes until the onions begin to soften.
Now add in the orzo and chicken stock and allow to simmer for about 10-12 minutes, the liquid will begin to evaporate and the pasta will become creamy. Stir every so often to ensure nothing sticks to the bottom of the pot.
Once the pasta is creamy and all of the excess liquid has been absorbed, add the lemon juice and zest into the orzo along with the spinach and stir the spinach into the orzo so that it begins to wilt.
Finally add in the cooked shrimp and cubed feta. Stir and serve immediately.