Tuscan Butter Shrimp

1. **Prepare the Shrimp:**

- Toss the shrimp with salt and pepper in a large bowl until well combined.

2. **Cook the Shrimp:**

- Heat a large high-sided skillet over medium heat.

- Add 1 tablespoon of butter and 1 tablespoon of sun-dried tomato oil. Heat until shimmering, about 2 minutes.

- Add the shrimp in an even layer and cook until opaque and pink, about 3 to 4 minutes, flipping the shrimp halfway through the cooking time.

- Transfer the shrimp to a large plate and set aside.

3. **Cook the Vegetables:**

- In the same skillet, melt the remaining 1 tablespoon of butter with the remaining 1 tablespoon of sun-dried tomato oil.

- Stir in the cherry tomatoes, shallot, garlic, and sun-dried tomatoes.

- Cook, stirring occasionally, until the tomatoes are soft and the shallot is translucent, about 4 minutes.

4. **Make the Sauce:**

- Stir in the spinach, basil, wine, lemon zest, and crushed red pepper.

- Cook over medium heat, scraping up any browned bits from the bottom of the skillet, until the wine mixture is reduced by half, about 2 minutes.

- Stir in the heavy cream and reduce the heat to low.

- Add the Parmesan cheese and cook, stirring constantly, until the mixture is slightly thickened and simmering, about 2 minutes.

- Remove from heat.

5. **Combine and Serve:**

- Stir in the lemon juice, then add the cooked shrimp along with any juices from the plate.

- Garnish with additional basil and Parmesan cheese.

Enjoy your creamy shrimp dish!