In a bowl, combine shrimp with sweet paprika, salt, black pepper, and 1 tablespoon of olive oil. Marinate for about 10 minutes.

In a large skillet over medium heat, add 1 tablespoon of olive oil and 1 tablespoon of salted butter. Sear shrimp for about 2 minutes until pink. Remove and keep warm.

Reduce heat to medium-low, add chopped shallot and minced garlic to the skillet. Sauté for approximately 2 minutes.

Stir in orzo, dried oregano, za’atar, and more black pepper. Mix well for 1 minute.

Pour in chicken broth, bring to a boil, then reduce heat to low and cover. Simmer for 10-15 minutes.

Once orzo is tender, stir in fresh spinach, lemon juice, grated Parmesan, and crumbled feta. Mix well until melted.

Fold the reserved shrimp back into the orzo mixture and heat through on low.

Serve hot, garnished with additional grated Parmesan and toasted pine nuts.