Ingredients

• 1 pound raw shrimp
• 1 teaspoon kosher salt
• 0.5 teaspoons ground black pepper
• 2 tablespoons unsalted butter
• 2 tablespoons oil
• 1.5 cups cherry tomatoes
• 0.5 cups shallot
• 3 garlics cloves , thinly sliced
• 0.5 cups sun-dried tomatoes in oil
• 1 cup baby spinach
• 0.5 cups basil leaves
• 0.5 cups white wine
• 1 teaspoon lemon zest
• 0.25 teaspoons crushed red pepper
• 1 cup heavy cream
• 2 ounces Parmesan cheese
• 1 teaspoon fresh lemon juice

Instructions

1. 1 Gather all ingredients.
2. 2 Toss shrimp with salt and pepper in a large bowl until well combined. Heat a large high-sided skillet over medium heat. Add 1 tablespoon butter and 1 tablespoon sun-dried tomato oil; heat until shimmering, about 2 minutes. Add shrimp in an even layer, and cook until opaque and pink, 3 to 4 minutes, flipping shrimp halfway through cooking time. Transfer shrimp to a large plate.
3. 3 Melt remaining 1 tablespoon butter with remaining 1 tablespoon sun-dried tomato oil in the same skillet; stir in cherry tomatoes, shallot, garlic, and sun-dried tomatoes. Cook, stirring occasionally, until tomatoes are soft and shallot is translucent, about 4 minutes.
4. 4 Stir spinach, basil, wine, lemon zest, and crushed red pepper into mixture in skillet; cook over medium, scraping up any browned bits from bottom of skillet, until wine mixture is reduced by half, about 2 minutes. Stir in heavy cream. Reduce heat to low, and add Parmesan cheese; cook, stirring constantly, until mixture is slightly thickened and simmering, about 2 minutes. Remove from heat.
5. 5 Stir in lemon juice; add cooked shrimp along with any juices from plate. Garnish with additional basil and Parmesan cheese.

Nutrition per serving