-Heat olive oil in a large skillet over medium/high heat. Cook the shrimp about 1
minute until they are starting to turn pink. Flip the shrimp and continue for another
1 to 2 minutes until cooked through. Remove the chicken to a plate and cover with
foil.
-Add the cream, broth, garlic powder, Italian seasoning and cheese to the skillet,
whisking constantly until it starts to thicken. Lower the heat to medium and stir in
the sun-dried tomatoes and spinach. Add the shrimp back into the skillet, stir and
serve (over pasta) immediately.