Rinse 1 pound of medium or large shrimp under cold water and pat dry. Season with salt, pepper, and 1 teaspoon of paprika.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add seasoned shrimp and cook for 2-3 minutes on each side until pink and opaque. Remove and set aside.

In the same skillet, reduce heat to medium-low and add 3 cloves of minced garlic and 1/2 cup of chopped sun-dried tomatoes. Sauté for 1-2 minutes until garlic is fragrant.

Pour in 1 cup of heavy cream, stirring well and allow to simmer for 2-3 minutes until thickened.

Stir in 2 cups of fresh spinach and cook for about 2 minutes until wilted. Add seared shrimp and 1/2 cup of grated Parmesan cheese. Stir continuously until melted.

Add cooked pasta (about 8 ounces) to the skillet, tossing gently for 1-2 minutes until coated with sauce.

Serve immediately, garnished with extra Parmesan cheese and freshly cracked black pepper.