Pat the shrimp dry with paper towels. Heat the olive oil and butter together in a large skillet over medium heat. Once the butter is melted and gently bubbling, add the shrimp in a single layer. Season lightly with salt and pepper and cook for 1–2 minutes per side, just until slightly charred, pink and opaque. Remove the shrimp from the pan and set aside. You may need to work in batches if your pan isn’t big enough.

In the same skillet, add the garlic and cook for 30 seconds, stirring constantly, until fragrant but not browned. Add the Italian seasoning and smoked paprika, then add in the sun-dried tomatoes and cook for a further minute.

Pour in the white wine (or broth) and simmer for 2–3 minutes, scraping up any browned bits from the bottom of the pan. Reduce the heat, then stir in the heavy cream and Parmesan. Let the sauce gently simmer for 4–5 minutes, until thickened enough to coat the back of a spoon.

Add the spinach and stir just until wilted, then return the shrimp to the skillet along with any accumulated juices. Cook for 1–2 minutes more, or until warmed through. Finish with lemon juice and add red pepper flakes to taste.

Remove from the heat and garnish with fresh basil before serving with spaghetti, rice, mashed potatoes or crusty bread.

Enjoy!