Creamy Shrimp Florentine Pasta

Bahan-bahan (6 porsi)

• 12 ounces uncooked pasta (I used penne)
• 1 tablespoon olive oil
• Kosher salt and freshly-cracked black pepper
• 1 pound raw jumbo shrimp, peeled and de-veined
• 1 batch Creamy Parmesan Sauce (see below)
• 2 large handfuls of fresh baby spinach
• 1 (8.5-ounce) jar sun-dried tomatoes, drained and roughly chopped
• 1/4 cup loosely-packed chopped fresh basil leaves
• lots of freshly-grated Parmesan
• 1 tablespoon olive oil or butter
• 4 cloves garlic, pressed or finely-minced
• 3 Tablespoons all-purpose flour
• 1 cup chicken stock
• 1 cup warmed milk
• 3/4 cup freshly-grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• optional: 1/2 cup half-and-half