1-First Step: Thaw the shrimp under cool water if frozen. Pat dry so the skillet stays hot and shrimp sears instead of steaming.

2-Second Step: Melt 2 tablespoons butter over medium-high heat in a large skillet. You want it melted and bubbly before moving to the next step.

3-Third Step: Add 1 teaspoon flour and cook about 1 minute, stirring until smooth. This makes a roux that helps thicken the sauce.

4-Fourth Step: Add 4-5 cloves minced garlic and cook about 30 seconds until fragrant. Stir constantly so garlic turns fragrant, not brown.

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 about 2 minutes, reducing heat if it bubbles too much.

6-Sixth Step: Add 1 pound shrimp and cook about 5 minutes, until shrimp turns pink and the sauce is slightly thickened. Avoid overcooking, since shrimp gets tough fast.

7-Seventh Step: Add 1-2 cups packed fresh baby spinach and a handful of fresh basil cut into thin strips. Cook for about 2 more minutes, just until spinach wilts.

8-Eighth Step: Season with salt and pepper to taste. Taste the sauce and adjust the lemon or salt if needed.

9-Final Step: Serve immediately. Optional finishing ideas: squeeze extra lemon juice on top or add grated fresh parmesan for extra richness and brightness.