In a bowl, season 1 pound of raw shrimp by evenly coating them with smoked paprika, Italian seasoning, salt, and black pepper. Let sit for about 5 minutes.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the seasoned shrimp and 5 minced garlic cloves. Sauté for about 2 minutes per side until opaque and golden. Remove shrimp and keep warm.

In the same skillet, add 1/4 cup of chopped sun-dried tomatoes and 1 cup of artichoke hearts. Sauté for about 1 minute until fragrant.

Stir in 4 ounces of fresh spinach and cook for about 2 minutes until wilted.

Pour in 1 cup of heavy cream and sprinkle in an additional 1/4 teaspoon of smoked paprika. Simmer for about 1 minute until the sauce thickens.

Add the cooked shrimp back to the skillet, letting them warm in the creamy sauce for about 2 minutes.

Serve immediately over zucchini noodles or cauliflower rice.