Pat the peeled and deveined shrimp thoroughly dry with paper towels. In a medium bowl, toss shrimp with olive oil, smoked paprika, garlic powder, kosher salt, and cracked black pepper until evenly coated.

Melt 1 tablespoon of butter in a large heavy skillet (cast iron or stainless steel) over medium-high heat. Add shrimp in a single layer without overcrowding. Sear for 1.5 to 2 minutes per side until pink, opaque, and lightly golden. Immediately transfer to a plate (do not overcook!).

Reduce heat to medium. Add remaining 2 tablespoons of butter to the skillet. Stir in minced garlic and sauté for 60 seconds until fragrant and golden, scraping up browned fond from the pan.

Pour in chicken bone broth to deglaze the skillet, letting it simmer for 2 minutes until reduced by half.

Lower heat to medium-low. Pour in heavy cream and bring to a gentle simmer for 3 minutes. Stir in grated Parmesan cheese, fresh lemon juice, and lemon zest until the sauce becomes silky, velvety, and smooth.

Fold in fresh baby spinach and stir for 60 seconds until gently wilted. Return the seared shrimp and resting juices back to the skillet, spooning the luxurious cream sauce over the shrimp. Simmer for 1 minute until warmed through. Garnish with chopped parsley and serve immediately!