1. Bring a large pot of water to a boil. Score tomatoes and blanch in boiling water for about 1 minute until skins begin to peel away from tomato flesh. Immediately strain and submerge in an ice bath to cool. Once cooled, remove skins from tomatoes. Set aside.

2. In a large skillet over medium-high heat, heat oil. Season shrimp all over with salt and pepper. When oil is shimmering but not smoking, add shrimp and sear until underside is golden, about 2 minutes, then flip until just opaque. Remove from skillet and set aside.

3. Reduce heat to low and add butter. When butter has melted, add shallot and sweat until translucent, about 7-10 minutes. Add garlic and cook until fragrant, about 1 minute. Season with salt and pepper. Add cherry tomatoes and cook until tomatoes are beginning to burst.

4. Stir in heavy cream, Parmigiano and basil and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes.

5. Add spinach and cook until spinach begins to wilt.

6. Stir in basil chiffonade.

7. Return shrimp to skillet and stir to combine. Garnish with more Parmigiana and basil, and an optional squeeze lemon on top, before serving.

8. Serve over rice or pasta or with bread for dipping.