Cook pasta according to package instructions until al dente. Reserve ½ cup pasta water and drain the rest.

In a large skillet over medium heat, heat olive oil. Add shrimp, season with salt, black pepper, and red pepper flakes, and cook for 2-3 minutes per side until pink. Remove from skillet and set aside.

In the same skillet, melt butter and sauté garlic for 30 seconds until fragrant.

Pour in heavy cream and broth, stirring well. Add Parmesan cheese and Italian seasoning, and simmer for 3-4 minutes until the sauce thickens.

Stir in sun-dried tomatoes and baby spinach, cooking until the spinach wilts.

Add cooked pasta and shrimp back to the skillet, tossing everything together. If needed, add reserved pasta water to adjust consistency.

Squeeze lemon juice over the pasta, garnish with fresh parsley, and serve warm.