Step 1: Prepare the Shrimp

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with nonstick spray.
2. Butterfly the shrimp by slicing along the back where it has been deveined. Be careful not to cut all the way through.
3. Gently press the shrimp open to create a cavity for the filling. Season both sides with olive oil, salt, pepper, and smoked paprika. Set aside.

Step 2: Make the Spinach and Artichoke Filling

1. In a small skillet, lightly sauté the fresh spinach over medium heat until wilted. If using frozen spinach, ensure it is thawed and well-drained.
2. In a mixing bowl, combine the spinach, chopped artichoke hearts, cream cheese, sour cream, Parmesan cheese, mozzarella cheese, minced garlic, onion powder, and red pepper flakes. Mix until well incorporated.

Step 3: Stuff the Shrimp

1. Using a small spoon or your hands, scoop a generous amount of the spinach and artichoke filling into the cavity of each shrimp.
2. Arrange the stuffed shrimp on the prepared baking sheet, ensuring they are evenly spaced and upright.

Step 4: Bake the Shrimp

1. Bake the shrimp in the preheated oven for 12-15 minutes, or until the shrimp are pink, opaque, and curled, and the filling is bubbly and slightly golden.

Step 5: Garnish and Serve

1. Remove the shrimp from the oven and let them rest for a few minutes.
2. Garnish with fresh parsley and serve with lemon wedges for a bright, zesty finish.