1. Preheat your oven to 375°F (190°C). Lightly grease a medium-sized baking dish with olive oil or cooking spray.
2. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to let it burn.
3. Add the shrimp to the skillet, season with salt, pepper, and Italian seasoning. Cook for 2-3 minutes on each side until they turn pink and opaque. Remove shrimp from the pan and set aside.
4. In the same skillet, add the chopped sun-dried tomatoes and fresh spinach. Cook for 2-3 minutes, stirring frequently, until the spinach wilts down.
5. Pour in the heavy cream and stir in the Parmesan cheese and crushed red pepper flakes (if using). Let the sauce simmer gently for 3-4 minutes until it thickens slightly. Adjust seasoning with salt and pepper to taste.
6. Return the cooked shrimp to the skillet and toss everything together to coat the shrimp in the creamy sauce.
7. Transfer the shrimp, spinach, and sauce mixture into the prepared baking dish. Sprinkle the shredded mozzarella cheese evenly over the top.
8. Bake in the preheated oven for 10-12 minutes, or until the cheese is melted, bubbly, and slightly golden.
9. Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh basil leaves if desired.

I remember the first time I made this, my kids hovered around the kitchen counter, noses twitching at the garlic and Parmesan aroma. It reminded me of those slower days learning to cook with my grandmother—those little moments where the whole family gathered and something as simple as a shared meal felt like a celebration.