Begin by bringing a large pot of salted water to a boil over high heat. Add fettuccine or penne and cook according to package instructions until al dente, typically around 8-10 minutes. Once cooked, drain the pasta in a colander and set it aside.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Season your medium to large shrimp with paprika, then add them to the skillet in a single layer. Sear the shrimp for about 2-3 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set them aside.

In the same skillet, reduce the heat to medium and toss in 2 minced garlic cloves and ½ cup of chopped sun-dried tomatoes. Sauté for about 1-2 minutes until the garlic is fragrant and golden. Then, pour in 1 cup of heavy cream, stirring well. Bring the mixture to a gentle simmer for about 3 minutes, allowing it to thicken slightly and absorb the flavors.

Add a generous handful of fresh spinach to the skillet with the sauce, cooking for about 1-2 minutes until wilted. Once the spinach has softened, add the cooked fettuccine or penne and the seared shrimp back into the skillet. Toss everything together gently, ensuring the pasta is well-coated with the creamy sauce.

Sprinkle in ½ cup of freshly grated Parmesan cheese and stir until melted and creamy, about 1-2 minutes. Taste the dish and adjust the seasoning with salt and pepper as needed. Your delicious creamy Tuscan shrimp pasta is now ready to be served!