Pat the shrimp dry with paper towels and season the shrimp with the garlic powder, onion powder, salt and pepper and toss to coat evenly.

Bring a wide skillet to medium heat and drizzle with olive oil. Sear the shrimp on both sides until just pink throughout, then remove and set aside.

Add more olive oil, butter and chopped garlic and saute for 1-2 minutes until the garlic becomes fragrant but doesn't burn.

Add the spinach and sundried tomatoes and saute until the spinach begins to wilt, for 2-3 minutes.

Pour the heavy cream in and add the grated Parmesan and let the mixture simmer for 3-5 minutes to thicken. Then season the sauce with salt and pepper and add the shrimp back in just to warm through.

Once the sauce has thickened, add the cooked pasta and toss the pasta with the sauce so everything is evenly coated. If the mixture is too thick, add ¼ cup of the starchy pasta water to loosen and stir everything together.

Serve the tuscan shrimp pasta in bowls and garnish with additional grated Parmesan cheese and fresh herbs on top, if using.