Bring pot of water to a boil and cook pasta until al dente.
In a small bowl, combine vegetable broth with sundried tomatoes and let sit for about 5 minutes.
While sundried tomatoes are soaking, heat a large non-stick pan over medium heat and add butter and garlic. Sauté garlic until fragrant, about one minute.
Add pepper and shrimp to pan and cook over medium heat until shrimp start to turn pink. Add sundried tomatoes, broth, red pepper flakes and spinach.
Increase heat to medium high and simmer until shrimp are cooked and sauce reduces by 1/2.
Once pasta is done, drain and lightly salt. Add cooked pasta and mix in sauce. Serve immediately and top with cheese (optional)