Prepare the Shrimp: If using raw shrimp: Heat 1 tablespoon of butter in a large skillet over medium heat. Add the shrimp, season lightly with salt and pepper, and sauté for 2–3 minutes on each side until they turn pink. Remove the shrimp from the skillet and set aside. If using pre-cooked shrimp: Skip this step; you’ll add the shrimp later.

Sauté the Aromatics: Add the remaining tablespoon of butter to the skillet. Once melted, stir in the diced onion and cook for 2–3 minutes until softened. Add the minced garlic and sauté for another 30 seconds, stirring frequently to release its aroma.

Cook the Vegetables: Stir in the chopped artichoke hearts and sun-dried tomatoes, cooking for 2 minutes to heat them through. Sprinkle in the Italian seasoning, parsley, and paprika, and mix well to evenly coat the veggies.

Make the Sauce: Sprinkle the flour over the vegetable mixture and stir for about 1 minute to cook off the raw flour taste. Gradually pour in the heavy whipping cream, stirring constantly to create a smooth sauce. Reduce the heat to low and let the sauce simmer gently for 2–3 minutes to thicken slightly.

Add the Spinach: Add the fresh spinach to the skillet, stirring to wilt it into the creamy sauce. This will take about 2–3 minutes.

Incorporate the Cheese: Stir in the shredded Parmesan cheese until it melts completely, creating a rich and velvety sauce. Season with salt and black pepper to taste.

Finish with Shrimp: If using pre-cooked shrimp, stir them into the sauce at this point and heat through for about 2–3 minutes. If you cooked the shrimp earlier, return them to the skillet and toss to coat in the sauce, warming them up for 1–2 minutes.

Serve: Remove the skillet from the heat and serve immediately. This creamy shrimp skillet pairs wonderfully with cauliflower rice, zucchini noodles, or on its own for a satisfying low-carb meal.