Season the shrimp with smoked paprika, Italian seasoning, salt, and black pepper. Set aside for 10 minutes.

In a large skillet, heat olive oil over medium-high heat. Sauté the shrimp for 1-2 minutes on each side until pink. Remove shrimp and set aside.

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

Pour in chicken broth and bring to a gentle boil. Reduce to simmer for 8-10 minutes until orzo is al dente.

Stir in chopped asparagus and cook for an additional 2-3 minutes. Add spinach and heavy cream, stirring until spinach wilts.

Return shrimp to the skillet and fold into the mixture. Simmer for 1-2 minutes until heated through.