Peel and devein the shrimp if needed. Squeeze liquid out of spinach, slice mushrooms and shallots, dice sun-dried tomatoes, smash and mince garlic cloves.
Preheat a large cooking pan over medium heat. Add oil.
Add sliced onions and saute until softens.
Add spinach, mushrooms, and tomatoes. Cook for a few minutes, until mushrooms start to soften.
Add garlic, mix, and cook until fragrant.
Pour in white wine and let it simmer for about 5 minutes to let the alcohol cook out.
Stir in heavy whipping cream and chicken broth. Season with salt and pepper and bring the mixture to simmer.
Nestle shrimp in the pan among the veggies and sauce. Cook until shrimp turns pink and opaque on one side and flip. Cook until shrimp turns pink and opaque on the other side as well. Take off heat and serve.