Heat a large skillet over medium-high heat. Add 1 tablespoon of salted butter and a swirl of cooking oil. Add the shrimp and sauté for about 2 minutes on each side until pink.

Once shrimp are cooked, transfer them to a bowl and set aside.

In the same skillet, add the diced yellow onion with the remaining tablespoon of butter. Sauté for 2-3 minutes until soft and translucent.

Add freshly diced garlic to the onions and sauté for about 1 minute until fragrant.

Deglaze the pan with white wine and simmer for 1-2 minutes, allowing it to reduce.

Incorporate sun-dried tomatoes and sauté for an additional 2 minutes to soften them.

Reduce heat to medium-low and stir in the half and half or heavy cream. Simmer for 3-4 minutes until thickened.

Season with salt and pepper, then add spinach and stir to combine, allowing it to wilt.

Mix in the grated parmesan cheese for another 2 minutes. If thicker consistency is preferred, add cornstarch slurry.

Return the cooked shrimp to the skillet and toss in the sauce. Sprinkle in dried Italian herbs and fresh parsley.

Serve over cooked pasta, rice, or vegetables. Garnish with additional parsley.