Begin by bringing a large pot of salted water to a rolling boil. Add orzo pasta and cook for 8–10 minutes until it is al dente, then drain well, ensuring some water remains for later if needed. Set the cooked orzo aside in a large bowl.

Pat the large shrimp dry and season with kosher salt, black pepper, and sweet paprika. In a large skillet, heat extra-virgin olive oil over medium-high heat. Add the shrimp in a single layer, searing for 1–2 minutes on each side until pink. Remove shrimp and set aside.

Lower the heat to medium and melt unsalted butter in the skillet. Add minced garlic and sauté for 30 seconds until fragrant but not browned.

Add the drained orzo along with fresh lemon zest and lemon juice. If opting for cream, pour in heavy cream. Toss everything together for 1–2 minutes until well combined.

Gradually stir in fresh baby spinach, allowing it to wilt down for about 30 seconds. Stir until just tender.

Return cooked shrimp to the skillet, gently folding in freshly grated Parmesan cheese and chopped parsley. Allow to mingle for 1–2 minutes, adjusting seasoning as necessary.

Serve hot, plating with extra Parmesan and lemon wedges on the side.