Place your black cast iron skillet over medium-high heat and let it preheat thoroughly. Add the olive oil and 1 tablespoon (15g) of butter. Season the dried shrimp generously with kosher salt and fresh flecks of black pepper. Place them in the skillet in a single layer. Sear for exactly 1 to 2 minutes per side until they turn a vibrant, succulent pink with a slight golden crust, then remove them to a plate.

Lower the skillet's heat to medium and add the remaining 1 tablespoon (15g) of butter. Toss in the minced garlic and chopped sun-dried tomatoes. Sauté for about 60 seconds until fragrant. Pour in the chicken broth to deglaze the skillet, scraping up the savory browned bits from the bottom.

Reduce the heat to medium-low. Slowly pour in the heavy cream, stirring continuously. Bring to a gentle simmer for 3 to 4 minutes until the sauce reduces and becomes glossy. Sprinkle the freshly grated parmesan cheese evenly over the liquid and whisk gently until completely melted.

Scatter the fresh baby spinach over the bubbling cream sauce and fold it in for 1 to 2 minutes until wilted. Return the cooked shrimp to the skillet, tossing gently to coat them in the sauce. Remove from heat, garnish with a single fresh basil leaf and extra black pepper, and serve immediately.