Heat oil in large pan over medium/high heat. Ad shrimp to pan, sprinkle with salt and pepper. Cook shrimp until pink and cooked through. Remove from pan and set aside.

Decrease heat to medium. Melt butter in pan.

Add garlic and sun dried tomatoes, sauté 1 minute.

Add wine to pan. Simmer until wine decreases by about half (2-3 minutes).

Add heavy cream, capers, Italian seasoning and paprika. Simmer 4-5 minutes or until mixture has almost thickened to sauce consistency.

Add artichokes and spinach. Cook 2 minutes to wilt spinach and finish thickening sauce.

Return shrimp to pan. Stir until shrimp are coated in sauce. Salt and pepper to taste.

Serve with pasta, rice or vegetables. Top with red pepper flakes and shredded parmesan.