Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add sliced mushrooms seasoned with salt and pepper. Sauté for about 3-5 minutes until browned and tender.

Remove half of the cooked mushrooms and set aside for garnish. Keep the remaining mushrooms in the skillet.

Combine 1 cup of uncooked orzo, 3 cups of chicken broth, minced garlic, Italian seasoning, paprika, and a pinch of salt in the same skillet. Stir and bring to a boil.

Once boiling, reduce heat to low and cover the skillet. Simmer for about 10-12 minutes, stirring occasionally.

Stir in 2 cups of fresh spinach during the last 3 minutes of cooking.

Remove from heat and gently fold in ½ cup of heavy cream. Adjust seasoning if necessary.

Return the reserved mushrooms to the skillet, and serve garnished with red pepper flakes.