Preheat your oven to 400°F (200°C) and lightly grease a medium baking dish with olive oil or non-stick spray.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 3 cloves of minced garlic and sauté for about 1 minute until fragrant.

Add a pint of cherry tomatoes and 3 cups of fresh baby spinach, cooking until the spinach wilts and the tomatoes soften, approximately 2–3 minutes.

Stir in 1 cup of heavy cream and 4 ounces of cream cheese until smooth. Mix in ½ cup of grated Parmesan cheese, 1 teaspoon of dried Italian seasoning, and ½ teaspoon of paprika.

Simmer this mixture for 3–4 minutes until slightly thickened before adding the shrimp.

Arrange 1 pound of raw large shrimp in a single layer in the prepared baking dish. Season with salt and black pepper.

Pour the creamy sauce over the shrimp in the baking dish, tossing gently to coat.

Sprinkle 1 cup of shredded mozzarella cheese over the top and bake uncovered for 12–15 minutes until the shrimp are pink and the cheese is bubbling.

Let cool slightly, then garnish with freshly chopped parsley before serving.