Cook the pasta by boiling a large pot of salted water, then add the gluten-free penne and cook until al dente, about 10-12 minutes. Drain and set aside.

Prepare the shrimp by tossing peeled and deveined shrimp with smoked paprika, Italian seasoning, salt, and black pepper. Heat sun-dried tomato oil in a skillet over medium-high heat and cook the shrimp for about 2 minutes on each side until pink.

Make the sauce in the same skillet by reducing heat to medium-low, melting butter, and sautéing minced onion and garlic until fragrant. Add sun-dried tomatoes and tomato paste, cooking for 2 minutes.

Thicken the sauce by sprinkling gluten-free flour over the mixture, then gradually whisk in vegetable broth and heavy cream. Add diced spinach and simmer for about 5 minutes.

Combine the cooked penne with the sauce in the skillet, fold in the shrimp, and sprinkle Parmesan cheese. Serve hot, garnished with fresh basil.