Begin by boiling a large pot of water. Add a pinch of salt, then cook the gluten-free penne according to package directions until al dente, roughly 8-10 minutes. Drain and set aside.

In a medium bowl, toss the peeled and deveined shrimp with smoked paprika, Italian seasoning, salt, and black pepper until well-coated. Heat 1½ tablespoons of sun-dried tomato oil in a large skillet over medium heat. Add the shrimp to the pan, cooking for about 2 minutes on each side until they turn opaque. Remove the shrimp and set aside.

In the same skillet, reduce heat to medium-low and melt 2 tablespoons of butter. Add minced onion and garlic, sautéing until fragrant, about 1-2 minutes. Stir in diced sun-dried tomatoes and tomato paste, cooking for an additional 2 minutes.

Sprinkle gluten-free flour over the mixture, stirring to combine. Gradually pour in vegetable broth and heavy cream. Add diced spinach and let the sauce simmer for about 5 minutes until thickened.

Fold in grated parmesan cheese until melted. Carefully add cooked penne and shrimp to the sauce, mixing until evenly coated. Heat through for 1-2 minutes.

Remove from heat, garnish with freshly chopped basil, and serve immediately.