Heat the oil from the sun-dried tomatoes in a large skillet over medium heat. Once shimmering, add finely chopped garlic and crushed red pepper flakes, sautéing for 1-2 minutes until fragrant and golden.

Season the peeled and deveined large shrimp with kosher salt and black pepper. Add the shrimp to the skillet, cooking for 3-4 minutes, stirring occasionally until they turn pink and opaque. Transfer the shrimp to a plate and set aside.

In the same skillet, mix in tomato paste, chicken broth, and heavy cream, stirring to combine. Bring the mixture to a gentle simmer while stirring frequently for about 3-5 minutes.

Add cooked rigatoni or penne and baby spinach, tossing gently for 1-2 minutes until the spinach wilts.

Return the shrimp to the skillet, sprinkling in Italian seasoning and grated Parmesan cheese. Stir gently to incorporate.

Remove from heat and garnish with torn fresh basil. Serve warm.