Steps

• Cook penne pasta according to package directions until al dente, then drain and reserve 1/2 cup of pasta water before setting aside.
• While the pasta cooks, pat the shrimp dry with paper towels.
• Heat 1 tablespoon of olive oil in a large skillet over medium heat, then add minced garlic and optional red pepper flakes and cook for 30 seconds until fragrant.
• Add chopped sun-dried tomatoes to the skillet and cook for 1-2 minutes, stirring occasionally.
• Add the shrimp to the skillet in a single layer; cook for 2-3 minutes per side until pink and opaque, then remove and set aside.
• Pour 1/4 cup of broth into the hot skillet, using a wooden spoon to scrape up any browned bits from the bottom of the pan.
• Add the remaining 1/4 cup of broth and heavy cream to the skillet, bring to a gentle simmer, then reduce heat to low and simmer for 5-7 minutes until the sauce slightly thickens.
• Stir in freshly grated Parmesan cheese until melted and the sauce is smooth, then season with salt and black pepper to taste.
• Add the cooked penne pasta and shrimp back into the skillet with the sauce, tossing to coat everything evenly; if using, gently fold in fresh spinach until it wilts, and add a tablespoon or two of the reserved pasta water if the sauce is too thick.
• Garnish with fresh basil or parsley and serve immediately.