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

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 4 minced garlic cloves and sauté for about 1 minute until fragrant. Toss in 1 cup of halved cherry tomatoes and 3 cups of fresh baby spinach, cooking until the spinach wilts and the tomatoes soften, around 3–5 minutes.

Lower the heat and stir in ⅓ cup of heavy cream, ¼ cup softened cream cheese, ⅓ cup grated Parmesan, 1 teaspoon dried Italian seasoning, and 1 teaspoon paprika. Let it simmer for 3–4 minutes until it thickens slightly.

Arrange 1 pound of peeled and deveined shrimp in your prepared baking dish and season with salt and black pepper to taste.

Pour the sauce over the shrimp and gently toss to coat the shrimp evenly.

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 bubbly and golden.

Remove from the oven, let it rest for a couple of minutes, and garnish with chopped fresh parsley before serving.