Step 1: Cook the pasta according to package directions in a large pot of salted boiling water. Before draining, reserve 1 cup of pasta water. Drain and set aside.
Step 2: While pasta cooks, heat 1 tbsp olive oil (or reserved sun-dried tomato oil) in a large skillet or Dutch oven over medium-high heat. Add the shrimp and cook for 1-2 minutes per side, until pink and opaque. Do not overcook. Remove shrimp from the skillet and set aside.
Step 3: Reduce heat to medium. Add minced garlic and chopped sun-dried tomatoes to the skillet. Cook for 2-3 minutes, stirring frequently, until fragrant. Add red pepper flakes if using.
Step 4: Pour in the chicken broth (or white wine) and bring to a simmer, scraping up any browned bits from the bottom of the pan. Let it simmer for 1-2 minutes to reduce slightly.
Step 5: Stir in the heavy cream and grated Parmesan cheese. Bring to a gentle simmer and cook for 3-5 minutes, stirring occasionally, until the sauce thickens slightly.
Step 6: Add the cooked pasta and fresh baby spinach to the skillet. Toss everything together until the spinach wilts and the pasta is well coated with the creamy sauce. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached.
Step 7: Return the cooked shrimp to the skillet and gently fold into the pasta mixture. Season with salt and freshly ground black pepper to taste. Garnish with fresh parsley if desired.
Step 8: Serve your Creamy Sun-Dried Tomato Shrimp with Spinach Pasta immediately and enjoy!