Boil the uncooked linguine pasta. Cook it al dente, refer to package directions. Drain and set aside 1/2 cup pasta water just incase you want a little more liquid in the sauce.

In the meantime, add the oil to a skillet over medium-high heat. Add the onions and then garlic, then followed by Mezzetta sun-dried tomatoes. Saute for about 30 seconds. Be careful not to burn the garlic.

Stir in fresh grape tomatoes, Mezzetta kalamata pitted olives, chicken broth, and a dash of Italian seasoning.

Let the tomatoes cook through and stirring it occasionally. Let it cook for about 7 minutes.

Add the shrimp to the pan. Then add the spinach. Let it cook for 5 minutes. Make sure the shrimp is cook through and the spinach has wilted.

Season with salt and pepper. Then toss with the drained linquine. Optional: add the set aside warm pasta water if you want more liquid in the sauce.

Garnish with chopped fresh basil and freshly grated parmesan cheese.