1-First Steps: Prep and Start Cooking Begin by thawing the shrimp under cool water if it’s frozen, then peel it while leaving the tails on if you like. Melt 2 tablespoons of butter in a large skillet over medium-high heat and stir in 1 teaspoon of flour for about one minute to create a simple roux. This base helps thicken the sauce and adds a nice depth to the flavors. Next, toss in 4-5 minced garlic cloves and sauté for about 30 seconds until it smells amazing. Pour in 1 cup of heavy cream, 1/2 teaspoon of lemon juice, 1/4 teaspoon of Italian seasoning, and 1/4 cup of chopped sun-dried tomatoes, then let it simmer for two minutes to blend everything together.

2-Cooking the Shrimp and Finishing Touches Add the 1 pound of prepared shrimp to the skillet and cook for about five minutes until they turn pink and the sauce thickens a bit. Stir in 1-2 cups of fresh baby spinach and a handful of thinly sliced fresh basil, cooking for another two minutes until the spinach wilts down. Finally, season with salt and pepper to taste and serve right away, maybe with a sprinkle of grated fresh Parmesan for extra flair.