1-First Step: Thaw shrimp under cool water if frozen and prep by peeling (tails optional). Pat dry if you can for better texture.

2-Second Step: Melt 2 tablespoons butter in a large skillet over medium-high heat.

3-Third Step: Add 1 teaspoon flour and cook, stirring, for about 1 minute until smooth. This creates a quick roux.

4-Fourth Step: Add 4-5 cloves minced garlic and cook for 30 seconds until fragrant. Do not brown the garlic.

5-Fifth Step: Stir in 1 cup heavy or whipping cream, 1/2 teaspoon lemon juice, 1/4 teaspoon Italian seasoning, and 1/4 cup sun-dried tomatoes. Simmer for 2 minutes, reducing heat if it bubbles too aggressively.

6-Sixth Step: Add 1 pound shrimp and cook for about 5 minutes until pink and cooked through. The sauce should thicken as you cook. Avoid overcooking.

7-Seventh Step: Stir in 1-2 cups packed fresh baby spinach and a handful of thinly sliced fresh basil. Cook for 2 minutes until the spinach wilts.

8-Final Step: Season with salt and pepper to taste. Serve immediately, optionally with extra lemon juice squeezed on top and fresh parmesan grated over.