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