Cook Orzo according to package directions, set aside when done.
In a medium skillet, heat 2 Tablespoons of butter and 1 Tablespoon of Olive Oil.
Add in one crushed garlic clove
Pour heavy cream in slowly until you have a thick, creamy consistency. Approximate 1/12 cups of cream. Once the consistency is achieved, turn the heat off and set aside.
Sauté fresh spinach until barely limp in 1 Tablespoon of butter. Season to taste with salt & pepper, Set aside.
Cut fresh lemon in half.
Use 6-8 Shrimp per person. Season the peeled and deveined shrimp with Old Bay Seasoning and Garlic Sugar. Sauté in a skillet until the translucency disappears, approximately 1-2 minutes per side. Remove to a plate to keep the shrimp from over-cooking.
Turn the heat back on the cream sauce when you are ready to plate. Add approximately 1/4 cup of white wine to the sauce and heat just until boiling. Have the plates warm and then proceed.
Plate in the following order: Bed of Lemon Orzo, 2/2 of the Sauteed Spinach, 6-8 Shrimp (depending on amount cooked), Desired Amount of Cream Sauce, Squeeze of Lemon, Desired Amount of Parmesan Cheese.