Start by seasoning 1 pound of raw shrimp with 1 teaspoon of smoked paprika, ½ teaspoon of Italian seasoning, ¼ teaspoon of salt, and ¼ teaspoon of coarse black pepper. Ensure the shrimp are well-coated for maximum flavor. Set them aside while you heat the pan, as this will allow the seasonings to permeate for about 10 minutes.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is shimmering, add the seasoned shrimp and 5 minced garlic cloves. Sauté for about 2 minutes per side, or until the shrimp are pink and opaque, indicating they are cooked through. Remove the shrimp from the skillet and place them on a plate to keep warm.

Using the same skillet, add the chopped sun-dried tomatoes (4 oz) and chopped artichoke hearts (1 can) to the remaining oil, sautéing for about 1 minute. Next, stir in 4 oz of fresh spinach, allowing it to wilt down within a minute or two.

Pour in 1 cup of heavy cream and sprinkle in an additional pinch of smoked paprika for extra flavor. Stir the mixture well and bring it to a gentle simmer over medium heat, cooking for about 1 minute. Season with salt to taste.

Once the sauce is bubbling, return the cooked shrimp to the skillet, spooning the creamy sauce over them. Allow everything to simmer together for an additional 2 minutes.