In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season 1 pound of shrimp with 1 teaspoon smoked paprika, ½ teaspoon Italian seasoning, ¼ teaspoon salt, and ¼ teaspoon black pepper. Once the oil shimmers, add the shrimp and cook for about 2 minutes on each side, until they turn pink and opaque. Remove the shrimp from the skillet and set aside.

In the same skillet, add ¼ cup of chopped sun-dried tomatoes and 1 cup of drained, chopped artichoke hearts. Stir and cook the mixture for about 1 minute to blend the flavors, then toss in 4 ounces of fresh spinach. Sauté for another 2-3 minutes, stirring frequently, until the spinach wilts down beautifully and brightens in color.

Pour in 1 cup of heavy cream and add an additional ¼ teaspoon of smoked paprika. Bring the mixture to a gentle simmer over medium heat, stirring continuously for about 1 minute until the cream is well combined and starts to thicken slightly.

Carefully return the cooked shrimp to the skillet, spooning the rich sauce over them. Cook for an additional 2 minutes, ensuring the shrimp warms through and absorbs the luscious flavors of the creamy sauce. Adjust seasoning if desired.