Start by rinsing the shrimp under cold water and patting them dry with paper towels. This helps the shrimp sear nicely in the skillet.
In a bowl, season the shrimp with salt, pepper, and dried basil. Toss until evenly coated.
In a large skillet, melt 1 tablespoon of butter over medium-high heat. Once the butter is sizzling, add the seasoned shrimp in a single layer. Cook for 2-3 minutes on each side or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining tablespoon of butter and minced garlic. Sauté for about 1 minute, or until the garlic is fragrant but not browned.
Pour in the low-sodium chicken broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer.
In a small bowl, mix the cornstarch with 1 tablespoon of chicken broth until smooth. Slowly whisk this mixture into the simmering sauce. Continue to cook for 2-3 minutes, allowing the sauce to thicken.
Add the chopped spinach to the skillet and stir until wilted. Then, mix in the shredded Parmesan cheese, allowing it to melt into the sauce.
Finally, return the cooked shrimp to the skillet, tossing gently to coat them in the creamy sauce. Allow everything to heat through for another minute.
Serve your Creamy Parmesan and Spinach Shrimp over your choice of pasta, rice, or simply enjoy it as is. Garnish with additional Parmesan cheese if desired!
