Boil pasta, and set aside. Save a little pasta water in case you need it later.

Clean your shrimp, dry, then season with salt, pepper, and garlic powder

Heat a pan to medium heat. Add olive oil, and minced garlic. Stir until fragrant, about 1 minute.

Add shrimp and 1/2 tbsp of butter. Mix. Cook until pink (about 3-4 minutes)

Remove shrimp to a bowl, and set aside. Add chicken stock, and scrap any bits stuck to the pan. Add another 1/2 tbsp of butter, then add shallots, cook for 2-3 minutes. Add sun-dried tomatoes, cook another 2-3 minutes. Lower heat to medium-low.

Add cream, simmer for 1-2 minutes (just until it bubbles), then add shrimp and simmer another 2-3 minutes. Add spinach, wilt, then add cooked pasta, another pinch of salt and pepper, and mix. If you need to thin your pasta a little, add Taste. Adjust seasoning if needed. If yo

Split into 4 portions, top with lemon zest and fresh parsley and dig in!