In a large bowl, combine 2 lbs shrimp, 1 tablespoon paprika, ½ teaspoon salt, and ¼ teaspoon pepper. Toss well to coat.

Heat 2 tablespoon olive oil in a large skillet over medium-high. Add the shrimp in a single layer.

Cook for 2–3 minutes per side, or until the shrimp turn pink and opaque. Remove from the pan and set aside.

Reduce heat to medium, add 2 tablespoon butter to the same pan.

Add 2–3 tablespoon minced garlic and sauté for 30–45 seconds until fragrant (do not brown).

Add 8 oz spinach. It will look like a lot, but it cooks down quickly in 1–2 minutes.

When the spinach is wilted, pour in ½ cup heavy cream and stir to combine.

Add ½ teaspoon salt, then add the cooked angel hair pasta.

Stir in ~⅓ cup freshly grated Parmesan until creamy.

Add the cooked shrimp back into the skillet and toss everything together.

Finish with fresh parsley and more Parmesan if desired.