Prep Shrimp & Pasta: Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Reserve ½ cup of starchy pasta water, then drain. While the water heats, pat the shrimp very dry and toss them with the baking soda and salt.

Sear the Shrimp: Heat the olive oil in a large, deep skillet over medium-high heat. Add the shrimp in a single layer, working in batches if necessary to avoid crowding. Sear for 90 seconds to 2 minutes per side, until they form a pinkish-red crust and are just cooked through. Transfer the shrimp to a plate and set aside.

Build the Sauce: Lower the heat to medium. In the same skillet, add the sliced garlic, red pepper flakes, and the reserved sun-dried tomato oil. Sauté for 30 seconds until the garlic is fragrant, taking care not to burn it. Add the sliced sun-dried tomatoes and cook for another minute.

Make it Creamy: Pour in the almond milk and add the cream cheese (or wait to add the yogurt off the heat). Whisk until the cream cheese is fully melted and the sauce is smooth. Bring it to a gentle simmer. Stir in the grated Parmesan cheese, one handful at a time, until a smooth, emulsified sauce forms. If the sauce is too thick, add a splash of the reserved pasta water.

Wilt the Spinach: Add the fresh baby spinach to the skillet and toss gently. It will wilt dramatically in about 60-90 seconds.

Combine Everything: Return the cooked shrimp and any accumulated juices to the pan. Add the drained pasta. Toss everything together vigorously until the pasta and shrimp are evenly coated in the creamy, spicy sauce. If using Greek yogurt instead of cream cheese, remove the skillet from the heat and stir it in now until completely incorporated. Taste and adjust seasoning with salt and pepper.

Serve: Divide the pasta into bowls and shower generously with torn fresh basil leaves and an extra pinch of red pepper flakes.