Preheat your oven to 400°F (200°C) and grease a medium-sized baking dish with olive oil.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute.

Add the halved cherry tomatoes and fresh spinach, cooking for 3–4 minutes until spinach wilts.

Lower the heat, and mix in heavy cream, cream cheese, Parmesan, Italian seasoning, paprika, and red pepper flakes, simmer for 3–4 minutes.

Arrange the shrimp in a single layer in the baking dish and lightly season with salt and pepper.

Pour the creamy mixture over the shrimp and gently toss to coat.

Cover with shredded mozzarella cheese, ensuring it covers the shrimp mixture completely.

Bake uncovered for 12–15 minutes until shrimp turn pink and cheese is bubbly.

Let cool for a few minutes, garnish with parsley, and serve hot.