Bring salted water to a rolling boil, cook penne until al dente (about 10 min), reserve ½ cup pasta water, then drain and set aside.

Heat olive oil in a large skillet over medium-high heat, add shrimp, cook until opaque and pink (1–2 min per side), then transfer to a plate.

Reduce heat to medium, add garlic and red pepper flakes, sauté for 30 sec until fragrant, then stir in chopped sun-dried tomatoes.

Pour heavy cream and chicken broth into the skillet, bring to a gentle simmer, cook for 3–4 min until sauce coats the back of a spoon.

Add freshly grated Parmesan, stir continuously until cheese melts into the sauce and it becomes silky smooth, season with Italian seasoning.

Toss in fresh spinach leaves, cook for 1–2 min until wilted and bright green, giving the sauce extra color and nutrients.

Return cooked shrimp and drained pasta to the sauce, toss gently to coat evenly, garnish with torn fresh basil leaves, and serve immediately.