Begin by bringing a large pot of salted water to a boil. Cook the spinach pasta according to the package instructions until al dente, about 7-9 minutes. Drain and set aside, reserving a cup of pasta water.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the large shrimp in a single layer. Sauté for 2-3 minutes on each side until pink and opaque. Remove and set aside.

In the same skillet, add more olive oil if needed and toss in minced garlic and sun-dried tomatoes. Sauté for 2 minutes until the garlic is fragrant.

Pour in 1 cup of heavy cream and bring to a gentle simmer. Cook for 3-5 minutes until the sauce thickens slightly.

Stir in fresh spinach and cook for about 2 minutes until wilted.

Return the shrimp to the skillet along with grated Parmesan cheese. Stir until the cheese melts and combines with the sauce. Season with salt and pepper.

Add the cooked spinach pasta to the skillet. Toss together, adding reserved pasta water to reach desired consistency.

Serve immediately, garnished with fresh basil leaves.