This is based on Lena Abraham’s Tuscan Butter Shrimp recipe on Delish.com. We absolutely loved it and I will definitely make it again and often!  I did add more shrimp and spinach, because we really love them both.

3 Tbsp olive oil
2 lb. shrimp, peeled, deveined, and tails removed
1 tsp Kosher salt
1/2 tsp freshly ground black pepper
3 Tbsp butter
3 cloves garlic, minced or 1 tsp garlic powder
1 1/2 cups cherry tomatoes, halved
4 cups baby spinach (can use a spinach/arugula mix)
1/2 cup half n half (or heavy cream)
1/4 cup freshly grated Parmesan
1/4 cup basil, thinly sliced, or 1 1/2 Tbsp dried basil

In a large skillet over medium-high heat, heat oil. Season shrimp all over with salt and pepper. When oil is shimmering but not smoking, add shrimp and sear until underside is golden, about 2 minutes, then flip until opaque. Remove from skillet and set aside.

Reduce heat to medium and add butter. When butter has melted, stir in garlic and cook until fragrant, about 1 minute.

Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst, then add spinach and cook until spinach starts to wilt.

Stir in half and half, Parmesan and basil and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes.Return shrimp to skillet and stir to combine. Cook until shrimp is heated through, and check the seasoning. Garnish with more fresh basil if you have it.

You can serve it over some nice fresh pasta, or just have it as is, more like a stew.