Begin by filling a large pot with water and adding a generous pinch of salt. Bring it to a boil over high heat, then add 8 oz of your chosen pasta. Cook according to the package instructions until al dente, usually about 8-10 minutes. Once done, drain the pasta in a colander, shaking off excess water, and set it aside while you prepare the sauce.

In a large skillet, heat 1 tablespoon of olive oil over medium heat until shimmering. Add 1 lb of peeled and deveined shrimp, sprinkling in salt and pepper to taste. Sauté the shrimp for 3-4 minutes until they turn pink and opaque. Once cooked, remove the shrimp from the skillet and set them aside on a plate.

Using the same skillet, melt 2 tablespoons of butter over medium heat. Once melted, add 3 minced garlic cloves and sauté for about 1 minute until fragrant but not browned. Pour in 1 cup of heavy cream and bring the mixture to a gentle simmer.

Stir in ½ cup of grated Parmesan cheese, ½ cup of chopped sun-dried tomatoes, 2 cups of fresh spinach leaves, and 1 teaspoon of Italian seasoning. Mix well, allowing the spinach to wilt and the sauce to thicken for about 2-3 minutes.

Return the sautéed shrimp to the skillet, gently tossing them with the creamy sauce and pasta. Heat everything together for about 1 additional minute, ensuring the shrimp are warmed through.

Once combined and heated through, plate the Creamy Tuscan Shrimp Pasta in bowls. Garnish with freshly chopped parsley for a burst of color and flavor. Serve hot.