If using raw shrimp, heat 1 tablespoon of butter in a large skillet over medium heat. Add shrimp and season with salt and pepper. Sauté for 2–3 minutes on each side until pink. Remove shrimp and set aside.

If using pre-cooked shrimp, skip the cooking step for the shrimp.

Add the remaining tablespoon of butter to the skillet. Once melted, stir in diced onion and cook for 2–3 minutes until softened. Add minced garlic and sauté for another 30 seconds.

Stir in chopped artichoke hearts and sun-dried tomatoes. Cook for 2 minutes. Add Italian seasoning, parsley, and paprika, mixing well.

Sprinkle flour over the mixture and stir for about 1 minute. Gradually pour in heavy whipping cream, stirring constantly. Reduce heat to low and let simmer for 2–3 minutes.

Add fresh spinach to the skillet and stir until wilted into the creamy sauce, about 2–3 minutes.

Stir in shredded Parmesan cheese until melted. Season with salt and black pepper to taste.

If using pre-cooked shrimp, stir them in now and heat through for 2–3 minutes. If you cooked shrimp earlier, return them to the skillet and toss to coat in sauce, warming up for 1–2 minutes.

Remove skillet from heat and serve immediately. Pairs wonderfully with cauliflower rice, zucchini noodles, or on its own.