Shrimp Pasta with Tomato Basil Cream Sauce

• 3 cups cavatappi pasta
• 1 pound medium shrimp peeled and deveined
• 1 tablespoon olive oil
• Kosher salt and freshly ground black pepper to taste

For the tomato basil cream sauce

• ¼ cup unsalted butter
• 4 cloves garlic minced
• 2 tablespoons all-purpose flour
• 1 cup vegetable broth or more, as needed
• 1 teaspoon dried basil
• ½ cup heavy cream or more, as needed
• ⅓ cup julienned sun dried tomatoes in olive oil drained
• ¼ cup freshly grated parmesan
• Kosher salt and freshly ground black pepper to taste
• 3 cups baby spinach roughly chopped