Boil a large pot of salted water over high heat. Add 8 oz of pasta and cook until al dente, about 8-10 minutes. Drain and set aside.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 lb of shrimp, 1 tsp of paprika, and season with salt and pepper. Sauté for 2-3 minutes until shrimp becomes pink and opaque. Remove from skillet and keep warm.

Add 2 tablespoons of butter to the same skillet over medium heat. Once melted, add 3 cloves of minced garlic and sauté for 1 minute until fragrant.

Pour in 1 cup of heavy cream and bring to a gentle simmer. Stir in ½ cup of grated Parmesan cheese, ½ cup of chopped sun-dried tomatoes, 2 cups of fresh spinach, and 1 tsp of Italian seasoning. Cook for 2-3 minutes until spinach wilts and sauce thickens.

Add the drained pasta to the sauce and toss to coat. Add the sautéed shrimp back into the skillet and stir for another minute over low heat.

Remove from heat and serve warm. Garnish with crushed red pepper flakes and chopped parsley.