Instructions:
- Prepare the Shrimp:
- Season the shrimp with salt and pepper.
- Heat a large skillet over medium-high heat. Add the olive oil and butter.
- Once the butter is melted, add the shrimp to the skillet in a single layer. Cook for 1-2 minutes on each side, or until the shrimp are pink and opaque. Remove the shrimp from the skillet and set aside.
- Make the Sauce:
- In the same skillet, add the additional 2 tablespoons of butter.
- Add the minced garlic and chopped onion. Sauté for 2-3 minutes, or until the onion is translucent.
- Stir in the sun-dried tomatoes and cook for another minute.
- Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom of the skillet.
- Add the heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes (if using). Stir to combine.
- Season the sauce with salt and pepper to taste. Let it simmer for 5-7 minutes, or until it starts to thicken.
- Combine Shrimp and Sauce:
- Return the cooked shrimp to the skillet. Stir to coat the shrimp in the sauce.
- Add the baby spinach and fresh basil. Cook for 2-3 minutes, or until the spinach is wilted.
- Serve:
- Serve the Creamy Tuscan Shrimp over cooked pasta, rice, or with crusty bread to soak up the delicious sauce.
- Garnish with additional Parmesan cheese and fresh basil, if desired.
