Coarsely chop spinach.
Stem and coarsely chop oregano.
Halve lemon lengthwise. Cut one half into wedges and juice the other half.
Trim and mince white portions of green onion. Slice remaining green portions of green onions thinly. Keep white and green portions separate.
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, 2 minutes on one side.
Stir in butter, white portions of green onions, half the oregano, and half the garlic (reserve remaining of both for spinach). Stir occasionally until shrimp reaches a minimum internal temperature of 145 degrees, 3-5 minutes.
Remove from burner. Remove shrimp and garlic from pan, scraping off any bits off 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, green portions of green onions, and remaining oregano. 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 and feta until combined.
Remove from burner. Stir in 2 tsp.lemon juice.
Finish the Dish
Plate dish as pictured on front of card, placing shrimp on top of orzo. Squeeze lemon wedge over to taste. Bon appétit!