INGREDIENTS
2 TBSP. extra-virgin olive oil
1 lb. shrimp, peeled, deveined and tails removed
Kosher salt
Freshly ground black pepper
3 TBSP. unsalted butter
4 cloves garlic, minced
1 1/2 cups halved cherry tomatoes
2 cups baby spinach
1/2 cup heavy cream
1/4 cups freshly grated Parmesan cheese
1/4 cup basil, thinly sliced
Lemon wedges, for serving (optional)
DIRECTIONS
Heat oil in a large skillet over medium-high heat.
Season shrimp generously 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 the 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 heavy cream, Parmesan and basil.
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.
Garnish with more herbs and squeeze lemon on top before serving.
