Set cooked pasta aside.
Season shrimp with salt and pepper.
Melt butter in a saute pan with the diced garlic for about 1-2 minutes on medium.
Add the spinach and the entire jar of sun dried tomatoes with the oil.
Saute until the spinach is wilted.
Add the pepper flakes and saute another 2 minutes.
Add the shrimp and cook until no longer pink.
Mix the cornstarch with the broth.
Add the heavy cream and broth to the pan and cook until the sauce thickens. Once it starts to thicken, add the pasta and cook until warmed through.
Serve with the grated parmesan on top.