Instructions

• Heat 2 Tablespoons olive oil in a large skillet over medium-high heat until shimmering.
• Add 1½ pounds shrimp in a single layer and cook, turning once, for 2–3 minutes total until shrimp are pink and opaque. Add 3 minced garlic cloves during the last 30 seconds of cooking to avoid burning. Remove shrimp to a plate and set aside.
• Reduce heat to medium. Add 1 cup heavy cream, ½ cup chicken broth, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, and ½ cup Parmesan cheese to the skillet. Whisk until the sauce comes to a gentle simmer and begins to thicken, about 2–4 minutes.
• Stir in 1 cup chopped spinach and ½ cup sun-dried tomatoes. Simmer, stirring occasionally, until the spinach wilts, about 1–2 minutes.
• Return the cooked shrimp and any juices on the plate to the skillet. Stir to coat the shrimp in the sauce and heat until warmed through, about 1 minute.
• Serve immediately (over pasta if desired).