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

In a skillet over medium heat, heat olive oil and sauté minced garlic for about 1 minute.

Add cherry tomatoes and fresh baby spinach, cooking until the spinach wilts and tomatoes soften, about 3-4 minutes.

Lower the heat and stir in heavy cream and softened cream cheese until combined. Add grated parmesan, Italian seasoning, and paprika, simmering for 3-4 minutes.

Arrange fresh shrimp in the baking dish, season with salt and pepper, and pour the creamy sauce over them.

Sprinkle shredded mozzarella cheese evenly over the top.

Bake uncovered for 12-15 minutes until shrimp turn pink and cheese melts and bubbles.

Let sit briefly, then garnish with freshly chopped parsley before serving.