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Gather the ingredients.
Slice lemons, mince garlic, dice onion, and chop sun-dried tomatoes.
Defrost frozen shrimp.
Melt salted butter in a large skillet and add onions. Cook onions over medium-high heat until softened, between 4-6 minutes.
Pat defrosted shrimp dry with clean paper towels.
Toss dry defrosted shrimp with chili flakes, salt, pepper, and paprika.
Add raw shrimp to the skillet with sun-dried tomato oil and softened onions, and cook for 2-3 minutes per side. The shrimp will turn pink and fragrant.
Remove shrimp after a total cook time of 4-6 minutes.
Add uncooked orzo, minced garlic, and chopped sun-dried tomatoes to the skillet with the cooked onions. Toast the orzo for a few minutes, stirring often.
Deglaze the skillet with chicken broth and add sliced lemons. Turn heat down to medium-low and simmer until the orzo is fully cooked, about 8-10 minutes.
Rinse and squeeze out excess moisture from frozen spinach and add it to the skillet with the cooked shrimp. Stir while simmering for another minute or two to warm everything up. Serve hot!