Season the shrimp with the seasoning ingredients listed above and set aside.
Bring a large pot of water to a boil and cook the pasta according to package instructions, until al-dente. Drain the cooked pasta and set aside. (Reserve one cup of pasta water to use for later, if needed)
In a large, non-stick pan over medium heat, add cooking oil. Add shrimp in a single layer and cook for 2-3 minutes on each side. Transfer the shrimp to a plate and set aside.
In the same pan, add butter and minced garlic and saute for 1-2 minutes. Add ½ cup Dry White Wine and allow it to boil down until it has reduced and most of the wine has evaporated, about 2-3 minutes. (you should have about 25% of the wine left).
Add sun-dried tomatoes and saute for 2-3 minutes. Add coconut cream (or heavy whipping cream for dairy option) and mix well. Bring the sauce to a low boil then simmer for 3 minutes. Add paprika and Italian seasoning and mix well. Then stir in the spinach. If you would like to add parmesan cheese, add it in now and mix it into it melts into the sauce.
Add the shrimp and cooked pasta and toss until the pasta is coated in the sauce. (You can add the cup of reserved pasta water here if you'd like to increase the amount of sauce) Top with juice of ½ lemon, salt and pepper, and finely chopped parsley. (You can also top with more parmesan cheese. )
Enjoy!