1️⃣ Season the shrimp with smoked paprika, Italian seasoning, salt, and freshly ground black pepper. 🍤

2️⃣ Heat 2 tablespoons of olive oil on medium-high heat in a large skillet until hot. Add shrimp and minced garlic, and cook for about 2 minutes per side. 🍳

3️⃣ Ensure the shrimp are not overcrowded to avoid steaming. You might have to work in batches. Remove shrimp to a plate. 🍤➡️🍽️

4️⃣ To the same, now empty, skillet, add chopped sun-dried tomatoes, 1 cup of uncooked orzo, and 1 tablespoon of olive oil. Cook the orzo on medium heat, stirring, for about 2 minutes until browned. 🍅+🍝

5️⃣ Add 2 cups of chicken stock and ¼ teaspoon of salt. Bring to a boil, then reduce to a simmer (medium-low) and cook for about 5 or 10 minutes, occasionally stirring to prevent the orzo from sticking to the bottom of the pan, until the orzo is cooked through. 🍲

6️⃣ Add spinach, artichokes, and cream. Stir everything on low-medium heat until the spinach wilts. 🌿+🫒+🍶

7️⃣ Add seared shrimp to the skillet with the cream sauce. Simmer for about 2 minutes (or more), until everything is warmed through. 🍤+🍲

8️⃣ Season with salt and pepper and more smoked paprika, if desired. 🌶️🧂