Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. In a mixing bowl, toss shrimp with olive oil, salt, black pepper, oregano, smoked paprika, and lemon zest until coated. Spread shrimp on the baking sheet and roast for 8-10 minutes, until opaque and slightly curled.

Bring a large pot of salted water to a boil. Add orzo, stirring occasionally, and cook according to package instructions for 8-10 minutes until al dente. Drain the orzo and return it to the pot to keep warm.

Drizzle hot orzo with olive oil and lemon juice. Add grated garlic and crushed red pepper flakes. Stir to combine, coating orzo in the mixture.

Fold in halved cherry tomatoes and baby spinach into the warm orzo mixture until spinach wilts.

Gently mix in crumbled feta cheese. If using, fold in capers now to add richness and tang.

Remove roasted shrimp from the oven and top the orzo mixture. Serve warm or at room temperature, garnished with parsley or dill and lemon wedges.