Begin by filling a large pot with water and adding a generous amount of salt. Bring it to a boil over high heat, then add linguine or spaghetti. Cook the pasta for 9-11 minutes until al dente, stirring occasionally. Once done, reserve about a cup of the pasta cooking water, then drain the pasta and set it aside while you prepare the sauce.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is shimmering, add the peeled and deveined shrimp in a single layer. Cook for 2-3 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set aside on a plate while leaving the flavorful oil in the pan.

Lower the heat to medium and add the minced garlic and crushed red pepper flakes to the skillet. Sauté for about 1 minute, stirring frequently, until the garlic becomes fragrant but not browned.

Pour in 1 cup of heavy cream and ½ cup of chicken broth into the skillet, stirring well to combine. Bring the mixture to a simmer, scraping any browned bits from the bottom of the skillet for added flavor. Allow it to cook for 2-3 minutes until slightly thickened.

Stir in the chopped sun-dried tomatoes and ½ cup of grated Parmesan cheese until melted and smooth. Let the sauce simmer for another 3-4 minutes, stirring gently, until it thickens.

To freshen the dish, add 2 cups of baby spinach to the sauce. Stir gently until the spinach wilts down, which takes about 1-2 minutes.

Return the sautéed shrimp to the skillet, mixing them into the creamy sauce. Cook everything together for an additional minute to heat through.

Add the drained pasta into the skillet with the shrimp and sauce. Toss gently to combine until the pasta is fully coated, adjusting the texture with reserved pasta water as needed.

Plate the creamy shrimp pasta immediately, garnishing with freshly chopped basil for a pop of color and flavor.