Step 1:
In a bowl, season the prawns with paprika, red pepper flakes (if using), garlic powder, black pepper, and salt.
Toss gently to coat them evenly.

Step 2:
Heat 2 tablespoons olive oil in a large pan over medium-high heat.
Add the minced garlic and sauté for about 30 seconds until fragrant.

Step 3:
Add the seasoned prawns to the pan.
Cook for 2-3 minutes on each side, just until pink and opaque.
Remove the prawns from the pan and set aside.

Step 4:
In the same pan, add 1 tablespoon olive oil and the chopped sun-dried tomatoes.
Cook for about 30 seconds to release their flavor.

Step 5:
Add the uncooked orzo to the pan and stir to coat it in the oils and spices.
Toast for about 1 minute, stirring constantly.

Step 6:
Pour in the chicken broth, scraping up any flavorful bits stuck to the bottom.
Add the finely chopped broccoli and stir to combine.

Step 7:
When the broth starts bubbling, lower the heat and cover the pan with a lid.
Simmer for 7-8 minutes, stirring occasionally, until the orzo is almost tender.

Step 8:
When the orzo has softened, add the fresh spinach, heavy cream, and season with salt and black pepper to taste.
Stir everything together and cook for another 2-3 minutes until the spinach wilts and the sauce thickens slightly.

Step 9:
Return the cooked prawns to the pan.
Stir gently to coat them in the creamy sauce and warm them through for 2-3 minutes.

Step 10:
Serve hot, garnished with extra black pepper or a sprinkle of Parmesan if desired.