Step 1

Preheat oven to 425℉.

Step 2

Using a paper towel, blot your shrimp dry. Lightly coat shrimp in 1 tbs olive oil, season with salt, garlic powder, onion powder and Italian herb blend.

Step 3

In a 9x13 inch baking pan, add in the olive oil, orzo, zucchini, sun dried tomatoes, olives, garlic, broth, Italian herb blend, onion powder, salt, pepper and mix together until combined. Next, cover with parchment paper and aluminum foil and bake for 20 minutes. Then, take it out of the oven, uncover, add in the spinach and feta and mix until incorporated. Top with the shrimp and pop back in the oven for 8-10 minutes uncovered. Stir it all together and serve with fresh lemon juice and basil or parsley.