Mince the garlic cloves finely and set aside. Thinly slice the sun-dried tomatoes into 1/4-inch strips and set aside. Drain and quarter the artichoke hearts into bite-sized pieces, and roughly chop the spinach. In a small bowl, combine paprika, Italian seasoning, onion powder, salt, and pepper—this seasoning blend will be used to coat the shrimp. Pat the shrimp dry with paper towels, then toss them with the seasoning mixture, ensuring each piece is evenly coated. This dry coating will help the shrimp develop a flavorful crust when seared.

Heat the olive oil in a large skillet over medium-high heat until shimmering. Once hot, add the seasoned shrimp in a single layer and sear for about 2 minutes per side without moving them around—this creates a golden crust and develops flavor. During the last 30 seconds of cooking, add the minced garlic to the pan so it becomes fragrant but doesn't burn. Transfer the cooked shrimp to a clean plate and set aside. I find that letting the shrimp rest briefly prevents them from overcooking when we add them back to the pan later.

In the same skillet (there should be flavorful browned bits on the bottom), add the sun-dried tomatoes and uncooked orzo. Stir constantly for about 2 minutes to toast the orzo lightly—this adds a subtle nutty flavor and prevents the pasta from becoming mushy later. The sun-dried tomatoes will release their oils and infuse the orzo with their concentrated tomato flavor.

Pour the chicken stock into the skillet and bring it to a boil, then immediately reduce heat to a gentle simmer. Add the salt and stir occasionally for 5-10 minutes, until the orzo is tender and has absorbed most of the liquid—the pasta should be creamy but not soupy. The exact timing depends on your stove, so taste a piece of orzo around the 5-minute mark to check for doneness.

Reduce the heat to medium-low and stir in the heavy cream, then gently fold in the artichoke hearts and spinach until the spinach is wilted and the artichokes are heated through, about 1-2 minutes. The cream will combine with the starchy pasta water to create a silky, velvety sauce. Pour in the cooked shrimp from Step 2 and the any accumulated juices from the plate, then simmer everything together for 2 minutes to allow the shrimp to warm through without overcooking.

Taste the dish and adjust the seasoning with additional salt, pepper, and red pepper flakes to your preference. The red pepper flakes add a subtle heat that complements the sweetness of the sun-dried tomatoes and the richness of the cream. Serve immediately in shallow bowls, making sure each portion has a good mix of shrimp, orzo, and creamy sauce.