In a medium bowl, combine the shrimp, dried oregano, paprika, salt, and black pepper. Toss to coat evenly and set aside.
Heat olive oil in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side until pink and opaque. Remove shrimp from skillet and set aside.
In the same skillet, add the chopped red onion and minced garlic. Sauté for 2 minutes until fragrant and translucent.
Add the orzo pasta to the skillet and stir to coat with the oil and onion mixture. Toast the orzo for 1-2 minutes, stirring frequently.
Pour in the chicken broth and bring to a boil. Reduce heat to a simmer, cover, and cook for 8-10 minutes until the orzo is tender and most of the liquid is absorbed.
Stir in the halved cherry tomatoes and fresh spinach. Cook for 2-3 minutes until the spinach is wilted and the tomatoes are slightly softened.
Return the cooked shrimp to the skillet and stir gently to combine and warm through, about 1-2 minutes.
Remove the skillet from heat. Stir in the fresh lemon juice and sprinkle the crumbled feta cheese and chopped parsley over the top.
Serve immediately, garnished with additional parsley if desired.