In a small bowl, stir together paprika, oregano, thyme, salt, pepper and cayenne.
Bring a large pot of water to a boil and salt it generously. Cook orzo according to package directions, draining it when it is still a little al dente. Set aside.
Combine the vegetable broth and white wine in the same pot (I used a large saucepan).
Add the spice mix and bring to a boil. Add the greens onions, garlic and peas. Return to a rapid boil. Drop in the butter cubes and stir until the butter is melted.
Carefully add the shrimp and cook for 2 minutes, or until shrimp turn pink.
Add the cooked orzo, and the lemon zest and juice. Stir for a minute or two until the pasta absorbs all the flavorful liquid. Serve immediately.