Begin by bringing a pot of salted water to a rolling boil over high heat. Add 8 oz of your preferred pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 lb of peeled shrimp, seasoning with 1 teaspoon paprika, salt, and pepper. Sauté until shrimp turn pink, about 2-3 minutes. Remove and set aside.

In the same skillet, melt 2 tablespoons of butter, then add 3 cloves of minced garlic and sauté for 30 seconds until fragrant.

Pour in 1 cup of heavy cream and let it simmer for 2-3 minutes until slightly thickened.

Stir in ½ cup grated Parmesan, ½ cup chopped sun-dried tomatoes, 2 cups fresh spinach, and 1 teaspoon Italian seasoning. Cook until spinach wilts, about 2-3 minutes.

Return shrimp to the skillet and toss with the sauce. Fold in the cooked pasta, adding reserved pasta water if necessary.

Serve hot, garnished with chopped parsley and optional crushed red pepper flakes.