In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add 1 teaspoon of minced garlic and stir for about 1 minute until fragrant.

Add 2 cups of peeled and deveined shrimp, spread out in a single layer. Cook for 3-4 minutes, flipping halfway until pink and opaque.

Stir in ½ cup chopped artichokes and ½ cup chopped sun-dried tomatoes. Cook for 2-3 minutes until warmed through.

Pour in ½ cup of white wine and bring to a simmer, letting it reduce for about 2 minutes.

Add ½ cup of fresh spinach and cook for 1-2 minutes until wilted.

Incorporate ½ cup of heavy cream, season with ½ teaspoon of salt and ½ teaspoon of pepper. Cook for an additional 2 minutes until creamy.

Remove from heat and serve immediately, garnishing as desired.