Cook the pasta in salted boiling water accoring to package directions. Drain and set aside.
In a large heavy skillet over medium-high heat, heat 1 tablespoon of the sun-dried tomato oil.
Add the shrimp and season with the Clubhouse Roasted Red Pepper & Garlic seasoning and salt and black pepper and cook, about 3 minutes. Remove and set aside.
In the same skillet over medium heat, add the remaining tablespoon of sun-dried tomato oil and saute the tomato paste, red pepper flakes/cayenne, and remaining Clubhouse Roasted Red Pepper & Garlic seasoning, until tomato paste deepens in color, about 1 minute.
Add the sun-dried tomatoes, roasted red peppers, stock, cream, and Italian seasoning. Bring to a simmer, scraping up any browned bits, and cook, stirring occasionally, until sauce slightly reduces, about 5 minutes.
Add the spinach and cook. If using fresh spinach, cook until wilted, if using frozen spinach, thaw it and drain well, then add to the pan, Simmer for 1 to 2 minutes.
Add the pasta and shrimp back in, and add the parmesan. (*I use a micro grater so generally end up adding a bit more than if it was normally grated.)
Cook, stirring, until pasta is coated and sauce is glossy; season with salt and black pepper to taste.
Remove skillet from heat, cover, and let it sit 2 to 3 minutes. Give pasta another stir to coat.
Serve sprinkled with torn basil leaves and some more grated parmesan.
