Step 1

Over low heat, add water to your saucepan and slowly incorporate the butter, a few tablespoons at a time. Whisk together to make sure the water and butter combine and doesn’t separate.

Step 2

Add the lemon zest and sprig of thyme and give it a stir. Add the shrimp and poach for eight to 10 minutes. Remove shrimp and set aside. Discard the sprig of thyme.

Step 3

In the same saucepan and over low heat, add garlic, shallots and the orzo. Salt and pepper to taste. Stir until all the liquid has been absorbed.

Step 4

Pour in the chicken stock and cook until the orzo is al dente. Stir occasionally to make sure nothing is sticking to the bottom of the saucepan.

Step 5

Once the orzo is al dente, add the spinach. Stir in until just wilted. Remove from heat.

Step 6

Serve the spinach and orzo, place a few shrimps on top and garnish with chopped parsley.

Step 7

Enjoy!