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In a large skillet add olive oil and cook the shrimp and garlic on medium high heat for 2-3 minutes or until pink. Remove shrimp and set aside on a plate.
Add the heavy cream, chicken broth, garlic powder, italian seasoning, and parmesan cheese. Whisk over medium high heat until it starts to thicken.
Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt.
Add the shrimp back to the pan and serve over pasta if desired.