Prepare the shrimp by seasoning it with smoked paprika, Italian seasoning, salt, and pepper.
Sear the shrimp with 1 tablespoon of olive oil and minced garlic on medium-high heat for 2 minutes per side until pink. Remove the shrimp to a plate.
Cook orzo in the same skillet: add chopped sun-dried tomatoes, 1 cup of uncooked orzo, and 1 tablespoon olive oil and cook for 2 minutes.
Add 2 cups of chicken broth and cook the orzo on a simmer (medium-low heat) until the orzo is cooked, approximately 10 minutes.
Add spinach, artichokes, and heavy cream to the skillet with orzo. Stir on medium heat until the spinach wilts.
Assemble the dish by adding cooked shrimp back to the skillet with creamy orzo, and reheating everything until the shrimp is cooked through and the sauce is reheated. Stir in red pepper flakes if desired.