Add 1-2 tablespoon of olive oil to a pan over medium heat.

Once heated add the shrimp. Depending on the size cook for 1-2 minutes on each side. You are looking to get a quick sear, but not cook the shrimp 100% throughout.

Remove from the heat and place on the side.

Lower the heat and add the butter. Once melted add the minced shallot, garlic, cook until soft and fragrant approx. 2-3 minutes.

Add in the chopped sun-dried tomatoes, and dried herbs and cook for another 2-3 minutes.

Add in the flour, mix to combine, and cook for another minute.

Deglaze the pan with white wine and cook for 1-2 minutes.

Once the wine has cooked off add the tomato paste, mix to combine. Add the chicken broth and simmer for 5-7 minutes with the lid off.

The sauce will thicken over that span of time. Salt to taste, start with ¼ teaspoon or a heavy pinch and increase if needed.

Toss in the spinach and let it wilt before adding heavy cream and parmesan cheese.

Bring the sauce back up to a simmer and finally add in the shrimp. Cook the shrimp in the sauce for 2-3 minutes or until completely cooked through.

Finish with fresh basil.