Preheat your oven to 375°F (190°C). In a small bowl, combine the softened unsalted butter with garlic powder and chopped fresh parsley.
Slice the French baguette into 1/2-inch thick pieces, then spread the garlic butter mixture evenly over each slice.
Arrange the bread slices on a baking sheet and bake for about 10 minutes, or until golden and crispy on the edges. Set aside and keep warm.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Add the peeled and deveined shrimp in a single layer, season lightly with salt and pepper, and cook for 2 minutes on one side until pink and slightly golden.
Flip the shrimp and add the minced garlic. Cook for an additional 1-2 minutes, stirring the garlic gently to prevent burning and infuse the shrimp with flavor.
Remove the shrimp from the skillet and set aside.
In the same skillet, add the halved cherry tomatoes and cook for 2-3 minutes until they begin to soften and release their juices.
Stir in the baby spinach and cook until wilted, about 1-2 minutes.
Pour in 1 cup of heavy cream and sprinkle the Italian seasoning over the mixture. Lower the heat to medium and stir continuously until the cream starts to thicken, about 3-4 minutes.
Add the grated Parmesan cheese to the sauce and stir until melted and smooth.
Return the cooked shrimp to the skillet, tossing gently to coat each piece in the creamy sauce.
Season with additional salt and pepper to taste. Remove from heat once everything is heated through and well combined.
Plate the Creamy Tuscan Shrimp with Garlic Bread Dippers immediately, garnished with a sprinkle of fresh parsley.
Use the garlic bread to scoop up the luscious sauce and shrimp for an unforgettable bite. Serve with a light salad or steamed vegetables if desired.
