INGREDIENTS
12 oz
shrimp (I used jumbo)
1/2 tsp
salt
1/4 tsp
black pepper
2 tbsp
olive oil (divided)
3 tbsp
unsalted butter (divided)
3
garlic cloves (minced)
1
shallot (finely diced)
1/4 cup
sun-dried tomatoes
2 cups
loosely packed spinach (roughly chopped)
1/2 tsp
Italian seasoning
1/2 cup
chicken stock
3/4 cup
heavy cream