• 1 pound shrimp (I used 31-40 count size) thawed & peeled
• 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 sun-dried tomatoes chopped or julienned 
• 1–2 cups (packed) fresh baby spinach
• Handful fresh basil cut into thin strips
• Salt & pepper to taste

INSTRUCTIONS:

• Melt the butter over medium-high heat in a large skillet. Add the flour and cook for about a minute, stirring until smooth.
• Add the garlic and cook for about 30 seconds or until fragrant.
• Stir in the cream, lemon juice, Italian seasoning, and sun-dried tomatoes. Simmer for 2 minutes. Reduce heat if it’s bubbling too much.
• 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.
• 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.

NUTRITION: