Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente. Drain and set aside.

In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

Add the shrimp to the skillet and cook for 2-3 minutes on each side until they turn pink and opaque. Remove shrimp and set aside.

In the same skillet, add the cherry tomatoes and spinach. Cook until the spinach wilts and the tomatoes soften, about 3-4 minutes.

Return the shrimp to the skillet, add the cooked orzo, lemon juice, salt, black pepper, and red pepper flakes. Toss everything together until well combined and heated through.

Garnish with chopped parsley and serve immediately.