In a large skillet, heat olive oil over medium heat. Add the shrimp and cook for about 2-3 minutes on each side until they turn pink and are cooked through. Remove shrimp from the skillet and set aside.

In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant.

Pour in the chicken broth and bring to a simmer. Let it reduce by half, about 3-5 minutes.

Stir in the heavy cream, sun-dried tomatoes, and spinach. Cook for an additional 3-4 minutes until the spinach wilts.

Add the cooked shrimp back into the skillet. Stir in the Italian seasoning, red pepper flakes, salt, and black pepper. Cook for another 2-3 minutes until everything is heated through.

Finally, stir in the grated Parmesan cheese until melted and combined. Adjust seasoning if necessary.

Serve immediately over pasta or with crusty bread for dipping.