Combine the shrimp with sweet paprika, salt, pepper and 1 tbsp olive oil. Toss and set aside while you mince the garlic and chop the shallot.

Heat the remaining olive oil and butter in a large pan. Place shrimp in a single layer, sear for 1 minute. Flip and sear the other side, 1 minute. Remove from skillet.

To the same pan, add shallot and garlic. Cook until fragrant and softened over low heat, about 2 minutes. Stir in the orzo. Season with oregano, red pepper flakes, za’atar and black pepper. Pour the chicken broth and bring to a boil over high heat. Stir, scraping up the brown bits from the bottom of the pan.

Turn down the heat to low, cover the pan and simmer, stirring occasionally for 10-15 minutes or until the orzo is soft.

Stir in the spinach, keep stirring just until it starts to wilt. Add lemon juice, parmesan and feta. Taste and adjust salt and pepper. Add more broth if needed, the orzo should be sticky and creamy, not dry.

Slide shrimp and any accumulated juices back into the pan. Stir to combine and heat for 1 minute.

Serve with parmesan and toasted pine nuts. Enjoy!