Sear the Shrimp:
Season the shrimp with smoked paprika, Italian seasoning, salt, and freshly ground black pepper.
Heat 2 tablespoons of olive oil on medium-high heat in a large skillet until hot.
Add shrimp and minced garlic, cooking for about 2 minutes per side until the shrimp are opaque and cooked through.
Ensure the shrimp are not overcrowded in the pan to avoid steaming. If necessary, work in batches.
Remove shrimp to a plate and set aside.
Cook the Orzo:
In the same, now empty, skillet, add chopped sun-dried tomatoes, uncooked orzo, and 1 tablespoon of olive oil.
Cook the orzo on medium heat, stirring, for about 2 minutes until lightly browned.
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 5-10 minutes, stirring occasionally to prevent the orzo from sticking to the bottom of the pan, until the orzo is cooked through.
Add spinach, artichokes, and heavy cream. Stir everything on low-medium heat until the spinach wilts.
Combine:
Add the seared shrimp back into the skillet with the orzo and cream sauce.
Simmer for about 2 minutes, or until everything is warmed through.
Season with additional salt, pepper, and smoked paprika to taste.