Prep and season shrimp: Pat the peeled and deveined jumbo shrimp completely dry using paper towels. Season both sides evenly with smoked paprika, sea salt, and black pepper.
Sear shrimp: Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large deep skillet over medium-high heat until hot and sizzling. Add shrimp in a single layer and sear for 1 to 2 minutes per side until pink, opaque, and lightly browned. Immediately transfer to a plate and set aside (avoid overcooking).
Sauté aromatics & deglaze: Lower heat to medium. Add remaining butter and minced garlic to the skillet; sauté for 30 to 45 seconds until fragrant. Pour in the white wine (or chicken broth) to deglaze the skillet, scraping up any delicious browned bits from the bottom. Let reduce by half for 2 minutes.
Build velvety cream sauce: Stir in the sliced sun-dried tomatoes and heavy cream. Bring to a gentle simmer for 2 to 3 minutes until the sauce slightly thickens. Reduce heat to low and whisk in the freshly grated Parmesan cheese and crushed red pepper flakes until silky smooth and melted.
Wilt spinach and return shrimp: Add the fresh baby spinach to the pan, stirring gently for 1 to 2 minutes until just wilted. Return the seared shrimp along with any accumulated resting juices back into the skillet. Spoon sauce over the shrimp and simmer for 1 final minute to heat through.
Garnish and serve: Remove from heat. Garnish generously with fresh basil ribbons and extra cracked black pepper. Serve piping hot over fettuccine, warm crusty sourdough bread, or steamed jasmine rice!
