1 lb raw shrimp, large, peeled, and deveined (16–20 count per pound)

1 teaspoon smoked paprika

½ teaspoon Italian seasoning (thyme, basil, oregano, rosemary)

¼ teaspoon salt

¼ teaspoon black pepper

5 cloves garlic, minced

2 tablespoons olive oil

⅓ cup sun-dried tomatoes, chopped

1 cup orzo, uncooked

2 cups chicken stock

¼ teaspoon salt

14 oz artichoke hearts, drained and chopped (1 can or about 1 cup)

4 oz fresh spinach

1 cup heavy cream

Salt and pepper, to taste

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Season shrimp with smoked paprika, Italian seasoning, salt, and black pepper.
Heat olive oil in a large skillet over medium-high heat. Add shrimp and minced garlic, cooking about 2 minutes per side until just cooked through. Remove shrimp and set aside.
In the same skillet, add sun-dried tomatoes, orzo, and olive oil. Toast for 2 minutes.
Pour in chicken stock and salt. Bring to a boil, then reduce to simmer for 5–10 minutes, stirring occasionally until orzo is tender.
Stir in spinach, artichokes, and cream. Cook until spinach wilts.
Return shrimp to the skillet and simmer 2–3 minutes until everything is heated through.
Adjust seasoning with salt, pepper, or extra smoked paprika if desired. Serve hot.

Use half-and-half instead of heavy cream for a lighter sauce.
Vegetable broth and mushrooms or chickpeas can replace chicken stock and shrimp for a vegetarian version.
Fresh herbs like parsley or basil add brightness.
For spice, add red pepper flakes to shrimp seasoning.
Swap spinach with zucchini or asparagus for variation.
Store leftovers up to 3 days in the fridge.
Reheat gently with added cream or broth to loosen the sauce.
Avoid overcooking shrimp when reheating.