Prepare all your ingredients: chop the garlic, grate the Parmesan cheese, chop the sun-dried tomatoes, and peel and devein the shrimp.
Heat the oil and butter in a large pan over medium heat. Fry the garlic for 30 seconds, and add the shrimp to the pan and season it with salt and pepper. Cook for 2-3 minutes per side until the shrimp are pink. Make sure the pan is not too crowded. Remove them and set aside on a plate.
Add the heavy cream, sun-dried tomatoes, Italian seasoning, Parmesan cheese and salt and pepper and mix everything well. Cook for a few minutes until the sauce thickens.
Stir the spinach into the sauce and cook for a couple of minutes until it wilts. Add the shrimp back to the pan and coat with the sauce. Done! Serve immediately with bread or pasta.
