1 ¼poundsmedium-size raw shrimppeeled, deveined and tail-on, thawed
⅓cupof heavy cream
Salt and pepper
Cook shrimp: In a large skillet over medium heat, melt one tablespoon butter. Add minced garlic and sauté until fragrant, about 30 seconds. Add shrimp and cook until opaque, about 3 minutes. Season with salt and pepper. Remove shrimp from skillet and set aside on separate plate.
Make sauce: Return skillet to medium heat and melt the other tablespoon of butter. Add grape tomatoes and cook until softened, about 3 minutes. Gently smash tomatoes to release juices. Add spinach in batches and cook until wilted, about 2 to 3 minutes. Season tomatoes and spinach with salt and pepper. Add heavy cream and parmesan. Stir to combine and simmer for 2 minutes.
Combine and serve: Return shrimp back to pan. Stir until heated, about a minute or so. Serve immediately.