Ingredients:

2 tablespoons olive oil
2 tablespoons butter
1 pound shrimp, deveined, and tails removed
salt (to taste)
pepper (to taste)
3-4 cloves garlic (minced)
1 cup halved cherry or grape tomatoes
3-4 cups baby spinach
3/4 cup heavy cream
1/4 cup freshly grated Parmesan
2 tablespoons basil, thinly sliced (or parsley)

Directions:

Heat oil and butter in a large skillet over medium-high heat. Once the oil is super hot and the butter has melted, add the shrimp and a generous sprinkle of salt & pepper, saute for 1 minute.

Remove shrimp from pan and set aside then add the garlic, tomatoes, and spinach to the same pan. Saute for 1 minute or until the garlic is fragrant.

Stir in the heavy cream, Parmesan cheese, and basil. Reduce heat to medium and simmer until sauce is slightly reduced about 2-3 minutes. Return the shrimp to the pan and stir to combine. Taste and adjust salt if needed.

Servings: 4

Nutritional Information: Calories: 420, Fat: 29g, Carbohydrates: 4g, Fiber: 0g, Protein: 26.5g