Bring a large pot of salted water to a boil. Add 8 oz of pasta and cook according to package instructions until al dente, usually 8–10 minutes. Reserve about ½ cup of pasta water, then drain and set aside in a large bowl.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 lb shrimp, sprinkle with 1 teaspoon paprika, and season with salt and pepper. Sauté for 3–5 minutes until shrimp are pink and opaque.

In the same skillet, reduce heat to medium-low and add 2 tablespoons of butter. Once melted, add 3 cloves of minced garlic, stirring until fragrant, about 1 minute.

Pour in 1 cup of heavy cream and stir to combine. Bring the mixture to a gentle simmer, allowing it to thicken for about 2–3 minutes.

Incorporate ½ cup of grated Parmesan cheese, ½ cup of sun-dried tomatoes, and 1 teaspoon of Italian seasoning into the cream. Stir until cheese melts and the sauce becomes silky.

Add 2 cups of fresh spinach, stirring until wilted, about 2 minutes. Return the shrimp to the skillet, folding everything gently to combine.

Add the cooked pasta, tossing to combine everything. If the sauce is too thick, add a splash of reserved pasta water. Adjust seasoning with salt and pepper as needed.

Serve immediately on warm plates, garnished with chopped parsley and crushed red pepper flakes if desired.