Cook the orzo in boiling water according to the pack instructions - about 8-10 minutes or until tender.

Meanwhile, heat the oil in a skillet or cast iron pan and add the baby spinach, garlic, and cream. Bring to the boil then reduce the heat and let simmer for 5-7 minutes.

Add the shredded Parmesan and green onions to the pan and stir to combine. 

Drain the orzo and add it to the sauce. Mix well, and season with black pepper.

Serve immediately, garnished with shaved Parmesan.