In a large pot, bring salted water to a boil. Add the linguine and cook according to package instructions until al dente. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

Add the shrimp to the skillet and cook for 2-3 minutes on each side until they turn pink. Remove shrimp and set aside.

In the same skillet, add chicken broth and bring to a simmer. Stir in heavy cream, Parmesan cheese, Italian seasoning, salt, and pepper. Cook for 3-4 minutes until the sauce thickens.

Add the sun-dried tomatoes and spinach to the sauce, cooking until the spinach wilts.

Return the shrimp to the skillet and mix well.

Add the cooked linguine to the skillet and toss to coat in the creamy sauce. Serve immediately, garnished with additional Parmesan if desired.