Ingredients

For the shrimp:

• 1-1½ lbs large shrimp, peeled and deveined

• 2-3 tbsp olive oil or butter

• Salt and pepper to taste

• 1 tsp Italian seasoning

• 1 tsp garlic powder

For the cream sauce:

• 2 tbsp butter

• 4-5 cloves garlic, minced

• ⅓ cup sun-dried tomatoes, chopped

• 1 tsp all-purpose flour (for thickening)

• ½ cup dry white wine (optional)

• 1 cup heavy cream, room temperature

• ½ cup Parmesan cheese, grated

• 2 cups fresh baby spinach

• Fresh basil or parsley for garnish

Instructions

Prepare the shrimp:

1. Season shrimp with salt, pepper, Italian seasoning, and garlic powder.

2. Heat olive oil in a large skillet over medium-high heat. Cook shrimp for 2-3 minutes per side until pink and cooked through.

3. Remove shrimp and set aside on a plate, tented with foil to keep warm.

Make the cream sauce:
4. Reduce heat to medium and add butter to the same skillet.
5. Add garlic and sun-dried tomatoes, cooking for 1-2 minutes until fragrant.
6. Sprinkle flour over the mixture and stir to combine, cooking for 1 minute.
7. Pour in wine (if using) to deglaze the pan, scraping up any browned bits.
8. Add heavy cream gradually, stirring constantly. Simmer for 2-3 minutes until slightly thickened.

Finish the dish:
9. Stir in Parmesan cheese until melted and smooth.
10. Add spinach and cook for 2-3 minutes until wilted.
11. Return shrimp to the skillet and gently toss to coat with sauce. Heat through for 1-2 minutes.
12. Garnish with fresh basil or parsley and serve immediately.