Creamy Tuscan Shrimp (Keto friendly)

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• 2 tablespoons olive oil
  Ingredient note

  Source: 2 tablespoons olive oil
• 2 tablespoons butter
  Ingredient note

  Source: 2 tablespoons butter
• 1 pound shrimp, deveined, and tails removed
  Ingredient note

  Source: 1 pound shrimp, deveined, and tails removed
• As Needed salt
  Ingredient note

  Source seasoning: salt (to taste)
• As Needed Black pepper
  Ingredient note

  Source seasoning: pepper (to taste)
• 4 cloves garlic (minced)
  Ingredient note

  Source: 3-4 cloves garlic (minced); upper source range endpoint used for shopping.
• 1 cup halved cherry or grape tomatoes (or sundried tomatoes)
  Ingredient note

  Source: 1 cup halved cherry or grape tomatoes (or sundried tomatoes)
• 4 cups baby spinach
  Ingredient note

  Source: 3-4 cups baby spinach; upper source range endpoint used for shopping.
• 3/4 cup heavy cream
  Ingredient note

  Source: 3/4 cup heavy cream
• 1/4 cup freshly grated Parmesan
  Ingredient note

  Source: 1/4 cup freshly grated Parmesan
• 2 tablespoons basil, thinly sliced (or parsley)
  Ingredient note

  Source: 2 tablespoons basil, thinly sliced (or parsley)

1. 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, sautee for 1 minute.
2. 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.
3. 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.