Coarsely chop spinach.
Halve lemon lengthwise. Cut one half into wedges and juice the other half.
Pat shrimp dry, and season with a pinch of salt and ¼ tsp. pepper.
Cook the Orzo
Once water is boiling, add orzo and cook until tender, 8-10 minutes.
Drain orzo in a wire-mesh strainer. Set aside.
While orzo cooks, cook shrimp.
Cook the Shrimp
Heat 1 tsp. olive oil in a large non-stick pan over medium heat.
Add shrimp and cook undisturbed until seared on one side, 2-3 minutes on one side.
Stir in butter and half the garlic (reserve remaining for spinach). Stir occasionally until shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes.
Remove from burner. Remove shrimp and garlic from pan, scraping off any cooked bits off the pan's bottom.
Reserve pan, no need to wipe clean.
Finish the Orzo
Return pan used to cook shrimp to medium-high heat and add 2 tsp. olive oil.
Add remaining garlic. Cook, 30 seconds.
Add white cooking wine and cook until evaporated, 15-30 seconds.
Add spinach and ¼ tsp. salt. Stir occasionally until wilted, 1-2 minutes.
Stir in orzo, half the Parmesan (reserve remaining for garnish) and seasoning blend until combined.
Remove from burner. Stir in 1 Tbsp. lemon juice.
Finish the Dish
Plate dish as pictured on front of card, placing shrimp on top of orzo and garnishing with reserved Parmesan. Squeeze lemon wedge over to taste. Bon appétit!