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, and cook for about 2 minutes per side.

Make sure the shrimp are not overcrowded to avoid steaming. You might have to work in batches. Remove shrimp to a plate.

To the same 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.

Add 2 cups of chicken stock and ¼ teaspoon of salt. Bring to a boil, then reduce to a simmer and cook for about 5 or 10 minutes, occasionally stirring to prevent sticking.

Add spinach, artichokes, and cream. Stir everything on low-medium heat until the spinach wilts.

Add seared shrimp to the skillet with the cream sauce. Simmer for about 2 minutes, until warmed through.

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