In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Add 1 pound of seasoned shrimp and 5 cloves of minced garlic, cooking for about 2 minutes on each side until the shrimp turn pink and opaque. Remove the shrimp from the skillet and set aside.

In the same skillet, toss in 4 ounces of chopped sun-dried tomatoes and 1 can of chopped artichoke hearts, cooking for 1 minute. Next, add 4 ounces of fresh spinach and sauté until wilted, about 2 minutes.

Pour in 1 cup of heavy cream and sprinkle with ¼ teaspoon of smoked paprika. Stir gently and bring to a simmer for about 1 minute, allowing the sauce to thicken slightly. Adjust with salt as needed.

Return the seared shrimp to the skillet, spooning the cream sauce over them to coat thoroughly. Cook for an additional 2 minutes until heated through.

Serve immediately over zoodles or gluten-free bread to soak up the rich sauce, best enjoyed fresh.