Step 1

Boil the pasta according to the package directions for al dente while you cook the shrimp.

Step 2

Toss the shrimp with the paprika, Italian seasoning, salt, and pepper in a medium bowl until they're evenly coated.

Step 3

Heat the sun-dried tomato oil in a large skillet over medium heat. Then, cook the shrimp for two minutes on both sides until they are pink, opaque, and C-shaped. If they're O-shaped, you've cooked them too long.

Step 4

Set the cooked shrimp aside to cool.

Step 5

Melt the butter in the same pan over medium-low heat. Then, add the garlic, onion, sun-dried tomatoes, tomato paste, Italian seasoning, paprika, salt, and dried basil. Cook the mixture for about two minutes until fragrant.

Step 6

Add the flour to the aromatics and stir well. Then, add the broth, heavy cream, and spinach. Stir and cook until the sauce thickens and the spinach starts to wilt - about 5 minutes. Then, add the parmesan cheese and stir until melted.

Step 7

Carefully mix the pasta into the sauce. Then, add the shrimp and gently stir again. Garnish with fresh basil, and enjoy.