Start by boiling a large pot of salted water. Add your pasta and cook it according to the package directions until al dente. This usually takes around 8–10 minutes, but make sure to check the packaging for specific instructions. Once done, drain the pasta, but save about 1/2 cup of the cooking water. You’ll use it to adjust the sauce consistency later.

While your pasta is cooking, heat olive oil in a large skillet over medium heat. Once the oil is hot, add the shrimp. Sauté for about 2-3 minutes per side until the shrimp are pink and cooked through. Be careful not to overcook them! Remove the shrimp from the skillet and set them aside.

In the same skillet, add the garlic and cook for about 1 minute, just until fragrant. Then, pour in the chicken broth, followed by the heavy cream. Stir well to combine and bring the mixture to a simmer. Let it cook for about 2-3 minutes, allowing the sauce to thicken slightly.

Now, stir in the Parmesan cheese and let it melt into the sauce, creating a creamy, luscious base. Add the lemon juice and red pepper flakes (if using) to bring in that perfect zing and touch of heat. If the sauce feels too thick, you can add a little of the pasta cooking water to achieve your desired consistency.

Return the cooked shrimp to the skillet and toss them in the creamy sauce, coating them evenly. Add the spinach and sun-dried tomatoes, letting the spinach wilt into the sauce. Then, add the pasta and gently toss everything together until well combined. The pasta should be beautifully coated in that rich, creamy sauce.

Once everything is well mixed, serve your Marry Me Shrimp Pasta onto plates. Garnish with fresh parsley and a sprinkle of extra Parmesan cheese for added flavor and presentation.