5 lbs large raw shrimp (peeled, deveined, tails on)
2 tbsp extra virgin olive oil
2 tbsp unsalted butter
5 cloves garlic, finely minced
1/2 cup low-sodium shrimp broth or dry white wine
3/4 cup heavy whipping cream
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/3 cup oil-packed sun-dried tomatoes (sliced)
2 cups fresh baby spinach
1/4 tsp crushed red pepper flakes
1 tsp kosher salt