In a mixing bowl, combine shrimp, paprika, salt, black pepper, and 1 tablespoon of olive oil. Toss to coat, then set aside for 5 minutes.

In a large skillet, drizzle remaining olive oil and add butter. Once melted, add the shrimp and sear for 1 minute on each side.

Lower heat and add chopped shallot and minced garlic. Sauté for 2 minutes until shallots are translucent and garlic is fragrant.

Stir in the orzo, oregano, and red pepper flakes, coating well. Toast orzo for 1-2 minutes until slightly golden brown.

Pour in chicken broth and bring to a boil. Reduce heat, cover, and simmer for 10-15 minutes until orzo is tender.

Once tender, add spinach and stir until wilted. Squeeze in lemon juice and mix in Parmesan and feta.

Return the shrimp, fold everything together, and heat through for 1 minute. Serve hot, garnished with extra Parmesan and pine nuts.