Cook the Pasta: Bring a large pot of salted water to a boil. Add gluten-free penne and cook according to package instructions until al dente, usually around 8-10 minutes. Drain the pasta, reserving about a cup of pasta water, and set aside.

Season the Shrimp: In a mixing bowl, toss the extra large shrimp with smoked paprika, Italian seasoning, salt, and black pepper until well coated. Marinate briefly for about 5 minutes.

Cook the Shrimp: Heat sun-dried tomato oil in a large skillet over medium-high heat. Add the seasoned shrimp in a single layer, cooking for about 2 minutes per side until they turn pink and curl into a C-shape. Transfer to a plate and set aside.

Sauté Aromatics: In the same skillet, reduce heat to medium-low and melt butter. Add minced onion and garlic, stirring for about 2-3 minutes until fragrant.

Build the Sauce: Stir in chopped sun-dried tomatoes, tomato paste, and gluten-free flour, mixing well. Gradually pour in vegetable broth and heavy cream. Stir until smooth and thickened, about 3-4 minutes.

Add Spinach and Season: Fold in fresh spinach and cook for about 2 minutes until wilted. Adjust seasoning with additional salt and black pepper as needed.

Combine Pasta and Shrimp: Reduce heat to low and add the cooked gluten-free penne and shrimp back into the skillet. Toss together, ensuring everything is well-coated in the creamy sauce.

Finish and Serve: Stir in grated Parmesan cheese until melted and creamy. Serve immediately, garnished with fresh basil.