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Place your skillet over medium-high heat and let it get hot for a minute.
Add olive oil and butter to the skillet. Once melted, stir in the garlic and cook until fragrant, about 30 seconds.
Make sure your shrimp are patted dry, then season with salt and pepper. Place them in the skillet in a single layer.
Cook shrimp for 1–2 minutes on each side until pink and just cooked through. Remove from the skillet and set aside.
In the same skillet, add the sun-dried tomatoes and sauté for a minute. Pour in the cream, bring to a gentle simmer, and stir in the parmesan and Italian seasoning. Let it simmer until slightly thickened, about 3–4 minutes.
Stir in the spinach and let it wilt. Return the shrimp to the skillet and coat them with the sauce. Simmer for another minute.
Spoon into bowls or over your favorite base like pasta or rice. Garnish with extra parmesan if desired.