Begin by bringing a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package instructions.

In a large skillet, heat olive oil. Season shrimp with paprika, salt, and pepper, then sear in the skillet until pink and opaque.

Reduce the heat, add minced garlic, and sauté until fragrant.

Stir in sun-dried tomatoes and spinach, cooking until the spinach wilts.

Pour in heavy cream and bring to a simmer, then add grated Parmesan cheese and stir until melted.

Return cooked shrimp to the skillet and toss in the sauce for about 2 minutes.

Add the cooked pasta, tossing everything together until well combined.

Serve immediately, garnished with extra Parmesan if desired.