Season the shrimp with smoked paprika, Italian seasoning, salt, and black pepper. Set them aside while you heat your skillet.

In a large skillet, heat olive oil over medium-high heat. Add the seasoned shrimp and minced garlic. Sear for about 2 minutes on each side until cooked through.

Using the same skillet, add the chopped sun-dried tomatoes and drained artichoke hearts. Cook for about 1 minute until fragrant, then stir in fresh spinach and cook until wilted.

Pour in heavy cream and add smoked paprika, bringing the mixture to a gentle simmer for about 1 minute.

Return the seared shrimp to the skillet, spooning the creamy sauce over them. Let everything simmer for an additional 2 minutes before serving.