Follow these steps, and you’ll have a restaurant-quality dish ready in no time:

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp from the skillet and set aside.
3. In the same skillet, add garlic and sauté until fragrant, about 30 seconds. Stir in the sun-dried tomatoes and cook for another minute.
4. Reduce the heat to medium and add the heavy cream and chicken broth. Stir well, scraping any browned bits from the bottom of the pan.
5. Simmer the sauce for 3-4 minutes, allowing it to thicken slightly. Add the spinach and cook until wilted, about 2 minutes.
6. Return the shrimp to the skillet and sprinkle with Parmesan cheese. Stir until the cheese melts and the shrimp are well coated in the sauce.
7. Add the cooked pasta to the skillet, tossing everything together until well combined. Season with salt and pepper to taste.
8. Garnish with fresh basil if desired, and serve warm.

Remember, the goal here is flavor, not perfection. If you spill a little sauce or your shrimp aren’t perfectly aligned, that’s just part of the home-cooking charm!