Peel and then spiralize the sweet potatoes into noodles using a spiralizer.
Add the sweet potato noodles, sea salt, black pepper, and garlic powder, and cook until almost tender.
Add the garlic and cook until fragrant, about one minute.
Add the shrimp and cook for 2-3 minutes per side, until cooked through and pink. Season with sea salt and black pepper. Once fully cooked, remove the shrimp from the pan, and set aside.
Into the same pan, add the yellow onion, and cook for 3-5 minutes, or until tender.
Add the chicken broth, and allow to reduce slightly, stirring frequently, for 4-6 minutes.
Add the sun-dried tomatoes, and cook for 1-2 minutes, or until softened.
Add the almond milk, and bring the mixture to a simmer, stirring occasionally.
Add the baby spinach, and allow to wilt in the sauce.
Add the parmesan cheese, and stir until the cheese melts and is smooth.
Combine the remaining tablespoon of almond milk with the arrowroot starch and stir until smooth. Add this to the pan, and stir to combine. Stir until the sauce thickens, approx. 2 minutes.
Add the shrimp back into the pan, and the parsley, and stir through.
Serve over the prepared sweet potato noodles.