Season the peeled and deveined shrimp with sweet paprika, salt, pepper, and a drizzle of olive oil. Let them sit for a few minutes to soak in the flavors while you prep the rest.

In a large pan, heat some olive oil and butter over medium heat. Add the shrimp and cook until they turn pink and opaque, about 2-3 minutes, then remove and set aside.

Using the same pan, add chopped shallot and minced garlic. Sauté until they become soft and fragrant, around 1-2 minutes.

Add the orzo, red pepper flakes, dried oregano, and za’atar to the pan. Stir well to coat the orzo with the flavors, toasting it for about 1-2 minutes.

Pour in the low-sodium chicken broth, and bring to a boil. Scrape any brown bits from the bottom of the pan. Cover and let it simmer for about 8-10 minutes.

Stir in the spinach until it wilts, then add fresh lemon juice, grated Parmesan, and crumbled feta cheese.

Return the cooked shrimp and any juices back into the pan. Gently stir to combine and heat through for another couple of minutes.