Pat shrimp dry. Season generously on both sides with seasoned salt and black pepper.

Heat butter in a large pan over medium-high heat. Add shrimp and cook for 2-3 minutes on each side. Remove from the pan and set aside.

Add olive oil to the same pan over medium heat. Add minced garlic and cook for about 1 minute until fragrant.

Add uncooked orzo and salt & pepper to taste. Toast for 1-2 minutes.

Pour in chicken broth and half & half. Add cayenne, basil, and onion powder. Stir to combine.

Bring to a simmer and cover. Stir every few minutes so the orzo doesn't stick to the bottom of the pan. Add more water or chicken broth as needed.

Continue until orzo is al dente and most of the liquid is absorbed, about 10-15 minutes.

Once the orzo is cooked, stir in parmesan and baby spinach. Combine until the cheese is melted and the spinach wilts.

Stir in lemon juice and serve with the shrimp on top, and extra lemon and parmesan cheese as desired.