Begin your Tuscan Shrimp Pasta by cooking the fettuccine according to the package instructions for al dente, which typically takes about 8-10 minutes. Once cooked, drain the pasta and set it aside in a large bowl, tossing it with a drizzle of olive oil to prevent sticking while the rest of the dish comes together.

In a large skillet, heat 2 tablespoons of olive oil over medium heat until shimmering. Add the peeled and deveined shrimp, seasoning them with paprika, salt, and pepper. Sear the shrimp for about 2-3 minutes on each side until they turn pink and opaque. Once done, remove the shrimp from the skillet and set aside, keeping the pan juices to build flavor.

In the same skillet, turn the heat down slightly and add the minced garlic. Sauté for about 1 minute, stirring frequently until the garlic becomes fragrant and golden, but be careful not to let it burn.

Next, stir in the chopped sun-dried tomatoes and fresh spinach into the skillet. Cook for about 3-4 minutes, allowing the spinach to wilt and the tomatoes to soften.

Pour in 1 cup of heavy cream and stir to combine. Allow the mixture to come to a gentle simmer over medium heat. Then, gradually add in 1 cup of grated Parmesan cheese, stirring until it melts and the sauce becomes creamy and rich.

Once the sauce is ready, add the cooked fettuccine and the seared shrimp back into the skillet. Use tongs to toss everything together gently, ensuring that every strand of pasta and piece of shrimp is generously coated in the creamy sauce.

Serve your Tuscan Shrimp Pasta immediately while hot, offering a sprinkle of additional Parmesan on top if you desire.