Make sure to carefully follow each step of the instructions for the best results :
- Cook the shrimp.
Heat olive oil in a large skillet over medium-high heat. Season the shrimp with paprika, salt, and pepper, then add them to the hot skillet in a single layer. Cook for about 1 to 2 minutes per side until they turn pink and curl slightly, then remove them to a plate. Shrimp cook very quickly and become rubbery if left in the pan too long, so removing them and finishing them back in the sauce keeps them tender and juicy. - Build the garlic butter base.
Reduce the heat to medium and add the butter to the same skillet. Once melted, stir in the garlic and red pepper flakes. Cook for about 30 to 45 seconds, stirring constantly, until the garlic is fragrant but not browned. Cooking the garlic briefly in butter after the shrimp are removed is a common approach across many creamy shrimp recipes, allowing the garlic to bloom in the fat before the sauce is built. - Make the cream sauce.
Pour in the chicken broth and stir, scraping up any browned bits from the bottom of the pan. Add the heavy cream and Italian seasoning, then let the sauce come to a gentle simmer. Cook for 3 to 4 minutes, stirring occasionally, until it starts to thicken slightly. Stir in the Parmesan cheese and let it melt into the sauce until smooth and glossy. - Wilt the spinach.
Add the fresh baby spinach to the skillet and stir gently until it wilts into the sauce, which takes about 1 to 2 minutes. Fresh spinach wilts very quickly in a warm cream sauce and adds beautiful color and a mild, fresh flavor to balance the richness of the cream. - Return the shrimp.
Nestle the cooked shrimp back into the skillet and stir gently to coat everything in the creamy garlic sauce. Let it cook for just 1 minute more so the shrimp warm through without overcooking. Finish with lemon juice and adjust the seasoning with salt and pepper if needed. - Serve immediately.
Spoon the creamy garlic butter shrimp with spinach into bowls or plates and scatter fresh parsley over the top. Serve right away while the sauce is warm and glossy.