Step 1: Prepare the Shrimp : Heat 2 tbsp olive oil in a large skillet or pot over medium heat. Add peeled and deveined shrimp, season with salt and pepper. Cook shrimp for 2–3 minutes per side until pink and opaque. Remove shrimp from the skillet and set aside.

Step 2: Sauté Aromatics : In the same skillet, add chopped onion and minced garlic. Sauté for 2–3 minutes until fragrant and translucent. Stir in chopped sun-dried tomatoes.

Step 3: Make the Creamy Sauce : Pour in heavy cream and chicken/vegetable broth. Add grated Parmesan cheese, Italian seasoning, and red pepper flakes (if using). Simmer the sauce for 3–5 minutes until slightly thickened.

Step 4: Cook Pasta in the Sauce : Add uncooked pasta directly to the sauce. Stir frequently and add extra broth or water if needed to ensure pasta cooks evenly. Cook for 10–12 minutes until pasta is al dente and sauce is creamy.

Step 5: Combine Shrimp and Spinach : Stir in fresh spinach and cooked shrimp. Cook for 2 minutes until spinach wilts and shrimp is heated through. Finish with 1 tbsp lemon juice to brighten the flavors.

Step 6: Serve : Plate the pasta, garnish with freshly chopped parsley and extra Parmesan if desired. Serve immediately while hot.