Preheat oven to 450 degrees.
Cook the orzo in boiling water for 5 minutes. You want it to be al dente.
Drain and transfer the orzo to a large skillet or dutch oven fitted with a lid. Drizzle with olive oil.
Add the tomatoes, spinach, green onions, feta cheese, lemon zest, lemon juice, sea salt and pepper. Mix to combine.
Arrange the shrimp on top of the orzo mixture. Sprinkle with chopped basil.
Cover and bake for 25 minutes or until the shrimp are done. Serve immediately.