Step 1: Season the Prawns
In a large bowl, toss the peeled prawns with paprika powder, red pepper flakes if using, garlic powder, black pepper, and salt. Make sure every prawn is coated well with the seasoning. This step sets the foundation for juicy, flavorful prawns.

Step 2: Cook the Prawns
Heat 2 tablespoons of olive oil in a large pan over medium-high heat. Add the minced garlic and cook for about 30 seconds until fragrant. Add the seasoned prawns in a single layer and cook for 2-3 minutes per side until they turn pink and are just cooked through. Remove the prawns from the pan and set aside.

Step 3: Start the Orzo
In the same pan, add 1 tablespoon of olive oil and the chopped sun-dried tomatoes. Cook for about 30 seconds to release their flavor. Add the uncooked orzo to the pan and stir continuously for about 1 minute, coating the orzo with the oil and spices.

Step 4: Simmer the Orzo
Pour in the chicken broth and scrape up any browned bits from the bottom of the pan for extra flavor. Stir in the finely chopped broccoli and mix well. Once the broth starts bubbling, lower the heat to a simmer, cover with a lid, and cook for 7-8 minutes, stirring 2-3 times to prevent sticking.

Step 5: Finish the Dish
Once the orzo is tender, stir in the fresh spinach, heavy cream, salt, and black pepper. Cook for another 2-3 minutes until the spinach wilts and the sauce becomes creamy. Return the cooked prawns to the pan and stir everything together gently. Cook for another 2-3 minutes just to warm the prawns through, then serve hot.