1. Cook pasta in salted boiling water until al dente according to package instructions; drain and set aside.
2. Toss shrimp with smoked paprika, Italian seasoning, salt, and pepper. Heat sun-dried tomato oil in a large skillet over medium heat and cook shrimp about 2-3 minutes per side until pink and opaque, curling into a C-shape (avoid overcooking to prevent O-shape). Remove shrimp and set aside.
3. In the same skillet, melt butter (about 2 tablespoons) over medium-low heat. Sauté garlic, onions, sun-dried tomatoes, and tomato paste with crushed red pepper flakes and Italian seasoning until fragrant and tomato paste darkens (about 1-2 minutes).
4. Stir in flour and cook for about one minute to form a roux. Gradually whisk in broth (and wine if using) and heavy cream. Stir continuously and cook until the sauce thickens, about 5 minutes.
5. Add diced spinach and cook until wilted. Stir in Parmesan cheese until melted and creamy.
6. Gently fold in the cooked pasta and shrimp, heating through but avoiding breaking the pasta. Adjust seasoning with salt and pepper as needed.
7. Remove from heat, cover, and let rest 2-3 minutes to allow flavors to meld.
8. Serve garnished with fresh chopped basil and additional Parmesan cheese.