In a bowl, combine shrimp with smoked paprika, Italian seasoning, salt, and pepper. Heat olive oil in a skillet over medium-high heat. Add shrimp and sauté for 1–2 minutes per side until pink and opaque, adding garlic in the last 30 seconds. Transfer shrimp to a plate.

In the same skillet, add sun-dried tomatoes and dry orzo. Toast for about 1 minute to enhance flavor.

Pour in chicken broth and bring to a boil. Reduce heat and simmer for 8–10 minutes, stirring occasionally until orzo is tender.

Stir in asparagus and cook for 2–3 minutes until bright green and tender.

Add spinach and heavy cream, mixing until spinach wilts and sauce becomes creamy. Cook for 2 minutes.

Return shrimp to the skillet, stirring gently for about 1 minute. Season with additional salt and pepper to taste.

Serve warm, garnished with grated Parmesan cheese if desired.