In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Season 1 pound of raw shrimp with 1 teaspoon smoked paprika, ½ teaspoon Italian seasoning, ¼ teaspoon salt, and ¼ teaspoon black pepper. Add the shrimp and 5 minced garlic cloves to the skillet, cooking for about 2 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set aside on a plate.

In the same skillet, introduce ¼ cup chopped sun-dried tomatoes and drained 14 ounces of chopped artichoke hearts. Cook them for about 1 minute over medium heat, stirring occasionally, until fragrant. Next, add 4 ounces of fresh spinach, continuing to stir for about 2 minutes or until the spinach wilts and reduces in volume, creating a vibrant base for your Tuscan shrimp sauce.

Pour in 1 cup of heavy cream and add an additional ¼ teaspoon of smoked paprika to the skillet, stirring well to combine. Bring this luscious mixture to a gentle simmer over medium heat, allowing it to bubble softly for approximately 1 minute. Taste the sauce and adjust the seasoning if needed.

Return the seared shrimp to the skillet, ensuring they are well-coated with the creamy sauce. Spoon the sauce over the shrimp and let everything simmer together for another 2 minutes, just until the shrimp are thoroughly heated through and the flavors meld beautifully.