In a large skillet, melt 1 tablespoon of butter over medium heat. Add the raw shrimp and sauté for about 2-3 minutes on each side until they turn pink and opaque. Remove them from the skillet and set aside.

In the same skillet, add the remaining butter and diced onion. Cook for 2-3 minutes until the onion becomes translucent and soft. Stir in minced garlic and sauté for an additional 30 seconds.

Stir in the artichoke hearts and sun-dried tomatoes, and heat through for about 2 minutes. Add the Italian seasoning, parsley, and paprika, mixing well.

Sprinkle the flour evenly over the mixture and stir for 1 minute. Gradually add the heavy whipping cream, stirring continuously, and let it simmer for about 2-3 minutes until thickened.

Fold in the spinach, stirring gently until it wilts down into the creamy sauce, about 2-3 minutes.

Add the Parmesan cheese and stir until melted, adjusting seasoning if necessary.

Return the cooked shrimp to the skillet, folding them into the creamy mixture. Heat for an additional 2-3 minutes.

Serve immediately, optionally paired with low-carb sides like cauliflower rice or zucchini noodles.