Using a large pasta pot, bring 2 quarts salted water to a rolling boil and then add orzo. Cook for 8-9 minutes, or until orzo is al dente. Drain orzo into a colander, rinse with cool water and set aside to drain. (If making the pasta ahead of time, add about a tablespoon of olive oil and toss to coat the orzo in the oil before storing for later use. This will prevent the pasta from sticking to itself.)

While the orzo is cooking, add the olive oil to a medium size skillet over medium heat. Once the oil is hot, add the garlic and cook for 1 minute. Stir in the sun dried tomatoes and cook 2 more minutes.

Add the shrimp, salt, pepper and crushed red pepper flakes. Cook stirring occasionally for 2 to 3 minutes, until the shrimp curl and are no longer translucent. Remove from heat.

Add the orzo to the skillet, stirring until well blended. When ready to serve, stir in the spinach and top with crumbled feta cheese.