Pat the shrimp dry with a paper towel. Place it in a bowl and mix with ¾ teaspoon of the salt, garlic powder, onion powder, oregano, and a few grinds of black pepper.

Add the olive oil to a large skillet and heat over medium heat.

In a large skillet, heat the olive oil on medium high heat.

Add the shrimp and cook for 1 to 2 minutes per side until just opaque and nearly cooked through, turning them with tongs (they will become fully cooked when adding back to the sauce at the end). Remove to a plate.

Place the pan over low heat and melt the butter. Then add the minced garlic and sun dried tomatoes and cook for 30 seconds to 1 minute until the garlic is lightly browned and fragrant.

Add the capers, cream, milk, and remaining ¼ teaspoon salt.

Simmer for 2 minutes, stirring occasionally and scraping the brown bits off the bottom of the pan.

Add the spinach and cook until wilted, about 1 minute, then return the shrimp to the pan and warm it for about 1 minute, spooning the sauce over the shrimp.

Serve topped with the sauce and grated Parmesan cheese.

If serving with pasta: add in 8 ounces pasta cooked al dente along with ¼ cup of reserved pasta water into the pan of shrimp once they are cooked. Gently mix through the sauce until combined. Serve immediately.

Serve it over mashed potatoes , white rice or orzo or couscous