Cook the Shrimp:
Heat olive oil in a large skillet over medium-high heat. Add shrimp, season with salt and pepper, and cook for 2–3 minutes per side until pink and opaque. Remove shrimp and set aside.
Make the Sauce:
In the same skillet, melt butter. Add minced garlic and sauté for 1 minute until fragrant. Add cherry tomatoes and sun-dried tomatoes, cooking for 2–3 minutes until softened.
Add Cream and Cheese:
Pour in the heavy cream and stir in Parmesan cheese. Cook for 2–3 minutes until the sauce thickens slightly. Season with Italian seasoning, salt, and pepper.
Combine with Shrimp and Spinach:
Return shrimp to the skillet and add fresh spinach. Stir gently until the spinach wilts and the shrimp are coated in the creamy sauce.
Serve:
Garnish with chopped parsley and serve immediately over pasta, rice, or with crusty bread.
Serving and Storage Tips
