First things first, get that ravioli cooking. Grab a big pot, fill it with water, add a generous pinch of salt (this is super important for flavoring the pasta itself!), and bring it to a rolling boil. Drop your ravioli in and cook it according to the package directions. Usually, this only takes a few minutes, so keep an eye on it! You want them tender, not mushy. Once they're done, drain them well and just set them aside for a moment.

While the ravioli is doing its thing, let's prep the shrimp. Grab your shrimp and pat them really dry with paper towels. This is a little trick I always do because dry shrimp sear better and don't just steam in the pan. Season them simply with a little salt and pepper.

Now, get your largest skillet – you want one big enough to hold everything later. Heat the olive oil over medium heat. Once it's shimmering, add your seasoned shrimp in a single layer. Don't overcrowd the pan! You might need to cook them in two batches depending on your skillet size. Cook them for just 2-3 minutes per side until they turn pink and opaque. Shrimp cook really fast, so be careful not to overdo it! Once they're perfectly cooked, take them out of the skillet and set them aside with the drained ravioli.

Now, using that same skillet (don't wipe it clean, those bits have flavor!), turn the heat down just a touch if needed and add your minced garlic. Cook it for about 30 seconds, stirring constantly, until you can really smell that wonderful garlic aroma. Be careful not to burn it!

Stir in those chopped sun-dried tomatoes. Let them cook for 1-2 minutes, letting their flavor infuse into the oil and garlic.

Add the baby spinach to the skillet. It will look like a mountain, but it wilts down surprisingly fast! Stir it around until it's just wilted.

Pour in the heavy cream and chicken broth. Give it a good stir and bring the mixture to a gentle simmer, stirring occasionally. Let it simmer for a few minutes to start thickening slightly.

Stir in the grated Parmesan cheese and Italian seasoning. Keep stirring until the cheese is melted and the sauce starts to thicken a bit more. Taste the sauce now and add salt and pepper as needed. Remember the Parmesan adds salt, so season carefully!

Time to bring the stars back! Return the cooked shrimp to the skillet with the glorious sauce.

Add the drained ravioli to the skillet too. Gently toss everything together until the ravioli and shrimp are beautifully coated in that creamy Tuscan sauce.

Serve it up right away! Spoon generous portions into bowls and sprinkle with fresh chopped basil for that final flourish. Enjoy every single bite!