In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Season the shrimp with smoked paprika, Italian seasoning, salt, and black pepper. Add the shrimp to the skillet, cooking for 2 minutes on each side until they are pink and opaque. Remove from skillet and set aside.

Using the same skillet, add chopped sun-dried tomatoes and drained artichoke hearts. Sauté for about 1 minute until fragrant, then add fresh spinach. Cook for another 2 minutes, stirring occasionally, until the spinach wilts.

Pour heavy cream into the skillet with the sautéed vegetables, followed by additional paprika. Bring to a gentle simmer over medium heat and stir constantly for about 1 minute. Taste and adjust seasoning with salt if needed.

Return the seared shrimp to the skillet, spooning the creamy sauce over them. Let it simmer for an additional 2 minutes on low heat until the shrimp are heated through and coated.