Begin by seasoning the shrimp with smoked paprika, Italian seasoning, salt, and black pepper. In a large skillet, heat olive oil over medium-high heat until shimmering. Add the seasoned shrimp and minced garlic, cooking for about 2 minutes on each side until they turn opaque and slightly golden. Transfer the shrimp to a plate.

In the same skillet, add the chopped sun-dried tomatoes and artichoke hearts, cooking for 1 minute while stirring to incorporate the flavors. Then, add fresh spinach, cooking until it wilts, about 2 minutes.

Pour in heavy cream, stirring gently to combine with the sun-dried tomatoes and artichokes. Bring the mixture to a gentle simmer for about 1 minute.

Return the cooked shrimp to the skillet, ensuring it's well-coated in the creamy sauce. Simmer for an additional 2 minutes until the shrimp are heated through.