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Bring a large pot of salted water to a boil. Cook the pasta until al dente, about 9–11 minutes. Reserve ½ cup pasta water, then drain.
Season the shrimp with smoked paprika, Italian seasoning, ½ teaspoon salt, and black pepper.
Heat the olive oil in a large skillet over medium-high heat. Cook the shrimp for 1–2 minutes per side until pink. Remove and set aside.
Melt the butter in the same skillet. Add the garlic and mushrooms, cooking for 3–4 minutes until softened.
Stir in the sun-dried tomatoes and spinach. Cook for 2 minutes until the spinach wilts.
Pour in the chicken broth and heavy cream. Bring to a gentle simmer for 3–4 minutes.
Stir in the Parmesan cheese until melted and smooth. Add a splash of reserved pasta water if needed to loosen the sauce.
Toss the cooked pasta into the sauce until evenly coated.
Return the shrimp to the skillet and cook for 1–2 minutes until heated through.
Stir in the lemon juice, garnish with fresh parsley, and serve immediately with extra Parmesan if desired.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of cream or broth.