Pour in the shrimp and sear until they turn pink and opaque, 2–3 minutes per side. Remove them to a plate to rest while you finish the sauce.
Deglaze the pan with white wine (if using), scraping up any browned bits. Let it reduce by half, about 1–2 minutes.
Add the broth and lemon zest. Bring to a simmer, then stir in the orzo. Cook, stirring occasionally, until the orzo is al dente and most of the liquid is absorbed, about 8–9 minutes. If it thickens too quickly, add a splash more broth or water.
Stir in the lemon juice, spinach, and feta. Return the shrimp to the pan. If using, swirl in butter for a glossy finish. Taste and season with salt and pepper as needed.
Cook just until the spinach wilts and the feta begins to melt into the sauce, about 1–2 minutes. Garnish with parsley and serve hot.
Notes
A zippy, comforting one-pan dinner featuring lemony orzo, seared shrimp, feta, and spinach. Bright, cozy, quick to assemble and perfect for weeknights or dinner parties.
