In a blender or food processor add the cream, sun dried tomatoes, walnuts and cheese. Blend until a thick paste forms. (See Note 1) Set aside.

Season shrimp on both sides with the salt and pepper. Add olive oil to a large skillet over medium-high heat. When oil starts to shimmer add shrimp and sear both sides until golden, about 2 minutes each side (shrimp should be opaque). Remove from skillet and set aside.

Reduce heat to medium and melt the butter. Add the garlic, red pepper flakes and sauté, about 1 minute. Add the spinach and cook until spinach begins to wilt and water is released. Spread to outside of skillet, leaving center of pan open.

Add tomato cream paste mixture to center of skillet and bring to a simmer. The thick tomato cream will begin to melt. Reduce heat to low and simmer until sauce is bubbling, about 3 minutes.

Return shrimp to skillet and stir to combine all ingredients. Cook until shrimp are heated through, a minute. Season to taste and garnish with basil on top before serving over pasta of choice.