Thaw the Shrimp: If using frozen shrimp, place them in a colander and run cool water over them for about 5-7 minutes.

Melt the Butter: Heat a large skillet over medium-high heat and add 2 tablespoons of butter.

Create the Roux: Sprinkle in 2 tablespoons of flour into the melted butter, stirring continuously for about 1 minute.

Add the Garlic: Mix in 4-5 minced garlic cloves into the roux, cooking for about 30 seconds until fragrant.

Incorporate the Cream: Slowly pour in 1 cup of heavy cream, along with 2 tablespoons of lemon juice, 1 teaspoon of Italian seasoning, and ½ cup of sun-dried tomatoes.

Cook the Shrimp: Add the thawed shrimp to the skillet and cook for about 5 minutes, stirring occasionally.

Add the Greens: Once the shrimp are cooked, stir in 1-2 cups of fresh baby spinach and strips of fresh basil.

Season and Serve: Taste your creamy Tuscan shrimp and adjust with salt and pepper before serving.