Cook Orzo: Bring a pot of salted water to a boil. Add orzo and cook for 8–10 minutes until al dente. Drain and mix with olive oil, lemon juice, and chopped dill.

Preheat Oven: Preheat your oven to 400°F (200°C) for roasting the shrimp.

Prepare Shrimp: Toss shrimp with olive oil, garlic, salt, pepper, and dill in a bowl. Spread on a baking sheet.

Roast Shrimp: Roast shrimp in the oven for 8–10 minutes until pink and opaque.

Roast Tomatoes: Toss cherry tomatoes with olive oil, salt, and pepper. Roast on a separate sheet for 10–12 minutes until bursting.

Sauté Spinach: In a skillet, add olive oil and sauté spinach for 2–3 minutes until wilted. Season lightly with salt.

Assemble Bowls: Serve orzo at the bottom of each bowl. Top with shrimp, roasted tomatoes, sautéed spinach, feta, and lemon zest.