Season the Shrimp: In a bowl, season the peeled and deveined shrimp with salt, pepper, Italian seasoning, and garlic powder.

Sear the Shrimp: In a large skillet over medium-high heat, add 1½ tablespoons of olive oil. Place the seasoned shrimp in the pan and cook for 1-2 minutes on each side, or until they turn pink and are fully cooked. Transfer the shrimp to a plate and set them aside.

Sauté Garlic and Sun-Dried Tomatoes: In the same skillet, add the remaining 1½ tablespoons of olive oil. Toss in the minced garlic and sun-dried tomatoes, cooking for about 1 minute until the aroma fills the air.

Deglaze with Wine: Pour in the white wine, stirring to deglaze the skillet. Allow the wine to reduce by half, about 2-3 minutes.

Add Cream and Spinach: Reduce the heat to medium-low and stir in the heavy cream. Stir in the baby spinach and cook for 2-3 minutes, or until the leaves begin to wilt and soften.

Add Cheese and Shrimp: Stir in the shredded Parmesan cheese until melted and the sauce thickens slightly. Add the cooked shrimp back into the pan, stirring gently to coat them in the rich, creamy sauce.

Adjust Seasoning: Taste and adjust the seasoning with salt and pepper, if needed.

Garnish and Serve: Sprinkle with chopped parsley if desired, and serve immediately over pasta, rice, or with crusty bread.