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This recipe uses 1 lb of large raw shrimp (peeled and deveined) which usually means 16 or 20 count. Season the shrimp with smoked paprika, Italian seasoning, salt, and freshly ground black pepper.
Heat 2 tablespoons of olive oil on medium-high heat in a large skillet until hot. Add shrimp and minced garlic, and cook for about 2 minutes per side.
Make sure the shrimp are not overcrowded to avoid steaming. You might have to work in batches. Remove from heat. Remove shrimp to a plate.
To the same, now empty, skillet, add chopped sun-dried tomatoes, and chopped artichokes. Cook, stirring, for 1 minute on medium heat.
Add fresh spinach. Cook until the spinach wilts, for a couple of minutes, on medium heat.
To the skillet with sautéed vegetables, add 1 cup of heavy cream and paprika. Bring to a simmer. Simmer for about 1 minute, stirring. Season with salt, if needed. Add more paprika, if you like.
Add seared shrimp to the skillet with the cream sauce.
Spoon the sauce over the shrimp, and simmer for about 2 minutes (or more), until the shrimp is warmed up and completely cooked through.
Season with salt, if needed.