1-First, season 1 1/4 pounds of extra large shrimp with 1 teaspoon dried basil, salt, and pepper. Melt 1 tablespoon of butter in a 12-inch skillet over medium-high heat and cook the shrimp in a single layer until pink on both sides, about 3 minutes total. Remove the shrimp and set it aside to keep it juicy.

2-Next, in the same skillet, melt the remaining 1 tablespoon of butter and sauté 1 tablespoon minced garlic until lightly golden, which takes about 30 seconds. Add 3/4 cup chicken broth and 3 ounces chopped spinach, cooking until the spinach begins to wilt, around 1 minute.

3-Then, stir in 1/2 cup heavy cream and a mixture of 2 teaspoons cornstarch combined with 1 tablespoon chicken broth. Let the sauce thicken for about 2 minutes, then mix in 1/2 cup grated Parmesan cheese until it melts smoothly. Finally, fold in the cooked shrimp and remove from heat. Serve over pasta or spaghetti squash for a complete meal that everyone will enjoy.