Creamy Tuscan Shrimp with Spinach, Artichokes, and Sun-Dried Tomatoes

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped
• 1 can (14 oz) artichoke hearts, drained and quartered
• 2 cups fresh spinach leaves
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• 1 teaspoon Italian seasoning
• 1 tablespoon fresh parsley, chopped

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