Sauté the shrimp by melting 1 tablespoon of butter with 1 tablespoon of cooking oil over medium-high heat. Cook 1 pound of shrimp for 2 minutes on each side until pink.

Cook the onion in the same skillet for 3-4 minutes until softened. Add 6 cloves of garlic and sauté for about 1 minute until fragrant.

Deglaze the pan with ½ cup of white wine, scraping the bottom and allowing it to simmer for 2-3 minutes until reduced by half.

Add 5 ounces of drained sun-dried tomatoes and cook for an additional 2 minutes.

Pour in 1 ¾ cups of half and half or heavy cream, stirring for 3-4 minutes until slightly thickened.

Fold in 3 cups of washed baby spinach and stir in ⅔ cup of freshly grated Parmesan cheese until melted.

For a thicker sauce, add a slurry of 1 teaspoon cornstarch mixed with 1 tablespoon water, stirring until desired consistency.

Combine the cooked shrimp back into the skillet, adding 2 teaspoons of dried Italian herbs. Heat through for 1-2 minutes.

Serve immediately, garnished with 1 tablespoon of chopped parsley. Enjoy over pasta, rice, or steamed vegetables.