While you are making the shrimp and sauce, boil your pasta according to the package instructions and drain when finished. Note: Make sure you add salt to your pasta water.

In a large saute pan, heat the oil over medium heat then add 1 tablespoon of Italian seasoning. Swirl to combine the oil and seasoning. Cook the shrimp in the spicy oil until fully cooked, about 2 minutes per side, or until the shrimp are pink, opaque, and fully cooked. Transfer the cooked shrimp to a plate or a bowl and set it aside. Tent with foil to keep warm.

Use the same pan to make the sauce, do not wipe it down. Add the wine to the pan to deglaze it, and simmer for 1 - 2 minutes. Add the butter and minced garlic to the pan. Cook for about 1 to 2 minutes, or until butter is completely melted and garlic is fragrant, whisk to combine.

Stir in the heavy cream and 1 tablespoon of Italian Seasoning. Bring to a simmer and keep at a simmer for 5 minutes. Reduce the heat to low then add the parmesan cheese to the pan and whisk quickly to combine, just heating through.

Stir in the spinach and the diced tomatoes. Then toss in the cooked pasta and cooked shrimp. Serve hot and enjoy!