Begin by mixing the spices for the shrimp. Add 1 teaspoon salt, garlic, basil, thyme, and red pepper flakes to a bowl and stir to combine.

Toss the shrimp with the spice mixture in a large bowl until the shrimp is coated. Set aside.

Heat the pine nuts in a large skillet over medium heat for 3-5 minutes, tossing consistently to avoid burning. When the pine nuts are golden brown, remove them from the skillet and set aside.

Bring a large pot of salted water to a boil and add the pasta. Cook for 6-8 minutes or until the pasta is cooked to al dente. Set 1 cup of pasta water aside before straining. Strain the pasta and set aside.

Heat 2 tablespoons of olive oil in a large skillet over medium/high heat. When the olive oil is fragrant, add the shrimp. Cook for 2-3 minutes on each side or until the shrimp turn a light pink color and begin to curl. The internal temperature should be at least 145ºF (USDA). Immediately remove the shrimp from the pan and discard any excess liquid from the skillet.

Heat the last tablespoon of olive oil over medium/high heat in the same large skillet. When the olive oil is fragrant, add the onion to the skillet. Saute for 3 minutes. Add the garlic, spinach, and sun-dried tomatoes, and toss. Saute all of the vegetables together until the spinach is wilted, about 3-4 minutes.

Add the heavy cream and pasta water to the skillet with the spinach mixture and whisk the ingredients together. Bring the mixture to a gentle simmer and whisk.

When the sauce has thickened slightly, remove the skillet from heat and slowly add in the parmesan cheese stirring consistently until the parmesan has melted completely.

Return the sauce to low heat and add the shrimp. Heat until the shrimp is warm, and then add the fettucini and toss until the pasta is coated in sauce.

Top with toasted pine nuts, black pepper, and fresh basil. Enjoy.