Sprinkle shrimp with basil, season lightly with salt and pepper and toss.
Melt 1 Tbsp butter in a 12-inch non-stick skillet over medium-high heat.
Add shrimp in a single layer and cook until bottom is pink, then flip and cook opposite side of shrimp until cooked through and pink, about 3 minutes total.
Transfer shrimp to a plate then melt remaining 1 Tbsp butter in same skillet over medium heat.
Add garlic and saute until just lightly golden brown, about 30 seconds then pour in chicken broth.
Add spinach and stir and cook until it starts to wilt, about 1 minute.
Stir in cream and cornstarch mixture and cook, stirring constantly, until mixture starts to simmer and thicken slightly, about 2 minutes.
Stir in parmesan cheese and cook until cheese has melted, season lightly with salt if needed.
Remove from heat and toss in shrimp. Serve over spaghetti or spaghetti squash if desired.
Recipe source: Cooking Classy
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