Get all ingredients in place, as this recipe is made quickly.
Melt 1 tablespoon of butter in pan. You can use a dutch oven, a frying pan, or enameled pan as I did. Do not use a cast iron pan.
Cook shrimp for a few minutes just until no longer translucent. Remove from pan and set aside.
Add remaining butter. Add onion and soften. Add garlic and saute for a minute.
Have a lid at the ready and add in wine. Sometimes when wine hits fat it will shoot straight up, so a lid is important.
Add in heavy cream and stir in bomba sauce or sun dried tomatoes and red chili flakes.
Add in spinach leaves. Add shrimp back in and turn off heat.
Sprinkle with chopped parsley.
Season to taste with salt and pepper.