In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add 8 ounces of sliced baby bella mushrooms, sprinkling with salt and pepper. Sauté for about 3-4 minutes until they soften and turn golden brown. Remove half of the mushrooms from the skillet and set aside.

Add 1 cup of uncooked orzo along with 2 cups of chicken broth, 5 minced garlic cloves, ½ teaspoon of Italian seasoning, and ½ teaspoon of smoked paprika to the skillet. Stir well and bring to a boil over high heat. Reduce heat to medium-low and let it simmer for 8-10 minutes, stirring occasionally until the orzo is tender and almost all the liquid is absorbed.

During the last 5 minutes of cooking the orzo, toss in 5 ounces of fresh spinach. Stir the spinach into the mixture, allowing it to wilt.

Lower the heat to medium-low and gently stir in ½ cup of heavy cream. Stir continuously for about 2-3 minutes, allowing the cream to warm through.

Return the reserved sautéed mushrooms to the skillet, stirring gently to combine. Taste and adjust salt and pepper if needed. Cook for another minute or two before serving.

Plate the creamy orzo and sprinkle with red pepper flakes to taste, then serve.