[Homemade] Sauteed Shrimp in a garlic, butter, parmesan cheese, wine sauce with cherry tomatoes and spinach

This is a modified version of a "Marry Me Shrimp" recipe I found online.

Prep: saute the cherry tomatoes and season with the sea salt until they almost tastes like sun-dried tomatoes. Following the recipe I coated the shrimp with little olive oil and then seasoned with Italian seasoning blend and some sea salt. In hindsight I wouldn't use Italian seasoning again. It tasted good but we can do better. Next time I will coat the shrimp with olive oil and season with garlic and sea salt and lemon zest.

I sauteed the shrimp over medium high heat for 2 and 1/2 minutes each side and remove them from the pan when they were just cooked knowing they would get a more heat when I drop them in the sauce later. Learning as I'm going, The trick to getting a good sear on the shrimp without overcooking them is to make sure that the pan is just Hot enough to begin frying immediately as you drop the shrimp. If the pan is still warming up, you lose valuable time to low heat cooking. This is at least what this experience taught me.

With the cooked shrimp removed from the pan to a bowl, we're making a pan sauce. Add a tablespoon or three of butter to the pan with a little olive oil added over medium high heat. Add chopped onion and saute for a minute or two before or adding plenty of chopped garlic. The recipe called for five cloves. Saute for another minute or two but make sure not to burn the garlic. Deglaze with 3/4 cup of white wine and add the tomatoes. The recipe calls for a heavy white wine sauce, but I cut it in half opting for chicken broth. I was worried that the white wine/ parmesan cheese would be a little overpowering. So I added maybe 3/4 of a cup or more of chicken broth to the white wine garlic onion tomato sauce that was simmering. Next I added a splash of half and half which really acted only to bring out the color of the sauce. I then added the spinach and a few sprinklings of Parmesan cheese to the sauce before adding the shrimp back in to heat for a little bit. I tasted the sauce while I was making it and adjusted it with sea salt and quality granulated garlic.

Notes for my next attempt at this dish. Well, it's really basically a shrimp scampi with a lot of sauce so you can add spinach and vegetables into it which is kind of a good idea. So the marinade of the Italian seasoning is something I'm dropping. It didn't seem to fit very well. I think the original recipe is much more of a creamy wine based Parmesan sauce. Served over rice this variation was fantastic. I'd like to see what the original recipes creamy wine based Parmesan sauce tastes like under shrimp scampi saute.