Step 1: Prepare the Shrimp : Pat the shrimp dry with paper towels. Season them lightly with salt, pepper, and paprika. In a large skillet, heat olive oil and butter over medium-high heat. Add the shrimp and cook for about 1–2 minutes per side, until pink and just cooked through. Remove shrimp from the skillet and set aside.

Step 2: Make the Creamy Sauce : In the same skillet, add 2 tbsp butter. Sauté minced garlic for 30 seconds until fragrant. Add sun-dried tomatoes and cook for 1–2 minutes. Pour in heavy cream and chicken broth, stirring to combine. Add Parmesan cheese and Italian seasoning, whisking until smooth and creamy. Simmer for 3–5 minutes until the sauce slightly thickens.

Step 3: Add Spinach and Shrimp : Stir in baby spinach and let it wilt in the sauce. Return the cooked shrimp to the skillet. Toss everything together, coating the shrimp evenly in the sauce. Simmer for 2–3 more minutes on low heat.

Step 4: Adjust and Serve : Taste and adjust seasoning with salt and pepper if needed. Garnish with chopped parsley and extra Parmesan before serving.