Boil a large pot of salted water over high heat. Add 8 oz of pasta and cook according to package instructions, usually about 8–10 minutes, until al dente. Drain and reserve a cup of pasta water.

In a skillet, heat 2 tablespoon of olive oil over medium-high heat. Add shrimp, sprinkle with paprika, salt, and pepper. Sear for 3–4 minutes until pink and opaque. Remove and set aside.

In the same skillet, lower the heat and add minced garlic, sautéing for about 30 seconds. Stir in chopped sun-dried tomatoes and sauté for another 2 minutes.

Pour in 1 cup of heavy cream, stirring gently. Increase heat to a gentle simmer for 2-3 minutes, then add 1 cup of grated Parmesan cheese, stirring until smooth.

Add 3 cups of fresh spinach to the sauce and cook for about 2–3 minutes until wilted.

Return the shrimp to the skillet, tossing with the sauce and spinach for about 1 minute to reheat.

Add the cooked pasta to the skillet with shrimp and sauce, tossing gently. Use reserved pasta water to adjust the sauce to your desired consistency. Serve immediately.