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Heat a large, heavy bottomed skillet over
medium heat. Add the butter to the skillet.
When the butter has melted add the shrimp and
sprinkle with the garlic powder and paprika.
Cook for 5 minutes, stirring occasionally, or
until shrimp is pink and opaque.
Remove the shrimp to a plate and set aside.
Add the heavy cream, sun-dried tomatoes, and
garlic to the pan and stir well to combine. Let
the sauce cook for 2 minutes to thicken over
low heat.
Add the spinach and stir well. Continue cooking
over low heat until spinach has wilted and
sauce has thickened, about 2 minutes.
Return the shrimp to the skillet and coat with
the sauce. Sprinkle with salt, to taste.
Serve immediately.
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