Creamy Tuscan Shrimp

Ingredients

• 1 pound shrimp (I use 31-40 count size) (thawed & peeled, tails optional)
• 2 tablespoons butter
• 1 teaspoon flour
• 4-5 cloves garlic (minced)
• 1 cup heavy/whipping cream
• 1/2 teaspoon lemon juice
• 1/4 teaspoon Italian seasoning
• 1/4 cup chopped or julienned sun-dried tomatoes
• 1-2 cups (packed) fresh baby spinach
• Handful fresh basil (cut into thin strips)
• Salt & pepper (to taste)

Instructions

1. 1

   Prep your shrimp (if frozen, add them to a colander and run under cool water until thawed).

2. 2

   Melt the butter over medium-high heat in a large skillet. Add the flour and cook for about a minute, stirring until smooth.

3. 3

   Add the garlic and cook for about 30 seconds or until fragrant.

4. 4

   Stir in the cream, lemon juice, Italian seasoning, and sun-dried tomatoes. Simmer for 2 minutes. Reduce heat if it's bubbling too much.

5. 5

   Add the shrimp and cook for around 5 minutes or until they're cooked through and the sauce is slightly thickened, taking care not to overcook them.

6. 6

   Add the spinach and basil and cook for another 2 minutes. Season with salt & pepper as needed. Serve immediately. I like to squeeze extra lemon juice over top when serving (up to you). You could also grate some fresh parmesan over top if you wish.