Season the raw shrimp with smoked paprika, Italian seasoning, salt, and black pepper. Set aside.

Heat olive oil in a large skillet over medium-high heat. Add the shrimp and minced garlic. Sear until shrimp are lightly pink. Remove from skillet.

In the same skillet, add sun-dried tomatoes and artichoke hearts. Sauté for 1 minute, then add spinach until wilted.

Pour in heavy cream, mix gently, and simmer until slightly thickened. Adjust seasoning if needed.

Return seared shrimp to skillet and stir to coat in sauce, heating through.