Prep the shrimp by seasoning with paprika, salt, and pepper in a mixing bowl.

Cook the shrimp in a skillet over medium-high heat with olive oil for 3-4 minutes until pink and opaque. Remove and set aside.

Make the sauce by sautéing minced garlic in the skillet for 30 seconds, then adding sun-dried tomatoes and spinach until the spinach wilts.

Pour in the heavy cream and stir in grated Parmesan until melted. Simmer for 2-3 minutes until creamy.

Toss the cooked pasta and shrimp in the sauce for 1-2 minutes until well-coated.

Serve warm, garnished with extra Parmesan cheese and black pepper.