1. 1. Preheat oven to 400°F (200°C). Pat shrimp dry with paper towels and season with a pinch of salt and pepper. Drain and chop sun-dried tomatoes, mince garlic, and chop spinach.

2. 2. Heat olive oil in a large oven-safe skillet over medium heat. Add garlic and sun-dried tomatoes; sauté 1-2 minutes until fragrant.

3. 3. Pour in chicken broth, scraping up browned bits. Simmer 1-2 minutes. Stir in heavy cream, Italian seasoning, red pepper flakes (if using), salt, and pepper. Simmer gently 3-5 minutes until slightly thickened.

4. 4. Remove skillet from heat. Stir in spinach a handful at a time until wilted. Gently fold in seasoned shrimp, coating with sauce.

5. 5. Sprinkle Parmesan cheese evenly over the top. Transfer skillet to oven and bake 10-15 minutes until shrimp are pink and opaque, and sauce is bubbly.

6. 6. Let rest 1-2 minutes, then garnish with fresh basil or parsley. Serve hot.