Begin by patting dry the thawed shrimp to ensure a good sear. In a large bowl, toss the shrimp with sun-dried tomato oil, kosher salt, black pepper, and smoked paprika. Let the mixture marinate for about 10 minutes while you heat a large skillet over medium heat.

Add the marinated shrimp in a single layer to the skillet. Cook for 3-4 minutes, turning occasionally, until the shrimp are pink and opaque. Transfer the shrimp to a plate and set aside.

In the same skillet, lower the heat slightly and add butter. Once it melts, introduce the minced garlic and crushed red pepper flakes, sautéing for 2 minutes until fragrant.

Add low sodium chicken broth, heavy cream, sun-dried tomatoes, orzo, Italian seasoning, and the remaining kosher salt and black pepper to the pan. Stir everything together and bring to a gentle simmer.

Cover the skillet and let it simmer for about 10 minutes, occasionally stirring to prevent sticking. The orzo should be tender and absorb most of the liquid.

Once the orzo is cooked, stir in the grated Parmesan cheese and baby spinach until the cheese melts and the spinach wilts, about 2-3 minutes.

Gently fold the sautéed shrimp back into the skillet, combining all ingredients, and adjust seasoning if necessary.

Serve hot, garnished with freshly minced parsley or sliced basil leaves.