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Add shrimp to a large bowl, season with ¼ tsp salt and pepper.
Add olive oil to a large pan. Heat to medium-high, add shrimp and cook for 2 minutes on each side.
Remove shrimp from the pan, lower heat to medium and add pancetta and shallots. Let cook for 3 minutes, then add Calabrian chili pepper, remaining salt and vodka. Let that cook for another 3 minutes to let the alcohol cook off.
Add tomato puree PLUS 12 ounces of water. Give it all a good stir and let it simmer for 12 minutes. Be sure to stir occasionally and adjust heat so that it doesn't spit at you.
Stir in chicken stock, raise heat to medium-high and bring to a boil. Add orzo and cook until al dente (about 8 minutes). Continue to stir orzo as it cooks so that it doesn't still to the bottom of the pan.
Once the orzo is cooked, reduce the heat to medium, and stir in basil and spinach. Once the basil and spinach have wilted, mix in cream and grated parm.
Add back the shrimp, toss to coat and to warm then serve and dive in!!