Season shrimps with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. When oil starts to shimmer, sear shrimp until golden, about 2 minutes. Remove from heat then set aside.
Reduce heat to medium. Melt butter then stir-fry garlic until fragrant, for about a minute. Add the cherry tomatoes. Season with salt and pepper. Cook until the tomatoes start to burst.
Add the spinach and cook until it starts to wilt.
Add the heavy cream, Parmesan, and basil. Let it simmer then reduce heat to low. Cook for about 3 minutes or until the sauce thickens and is slightly reduced.
Add back the shrimp and heat through. Garnish with more basil and squeeze lemon as desired.