In a large bowl, combine shrimp, 2 tablespoons olive oil, flour, paprika, salt, and red pepper flakes.
Heat remaining 2 tablespoons olive oil in a large skillet, over medium-high heat. Add the shrimp and cook for about 3-4 minutes. Transfer shrimp to a plate or tray.
Melt the butter in the same pan used to cook the shrimp, over medium heat. Add the mushrooms and cook for about 3 minutes without stirring. Give them a stir, add sun-dried tomatoes and simmer for 2 minutes. Add the wine, chicken broth, and cream; simmer for 5-6 minutes. Sprinkle parmesan cheese, if using, and spinach, stir to combine and continue to cook for 2-3 minutes, until the sauce is slightly thickened.
Add the shrimp back into the pan and coat with the sauce. Serve immediately. Enjoy!