1-First Step: Thaw and prep the shrimp If your shrimp are frozen, thaw them under cool running water. Then peel and devein them if needed. Pat them dry with paper towels so they cook cleanly in the skillet instead of steaming in extra moisture. This step helps the shrimp stay tender and lets the sauce cling better later.

2-Second Step: Start the sauce base Set a large skillet over medium-high heat and melt the 2 tablespoons of butter. Stir in the 1 teaspoon of flour and cook for about 1 minute. This quick step helps thicken the sauce later and gives the creamy Tuscan shrimp recipe a smoother finish. Stir constantly so the flour does not clump or brown too fast.

3-Third Step: Cook the garlic Add the minced garlic and cook for about 30 seconds, just until fragrant. Do not let it brown, since garlic can turn bitter if it cooks too long. This is where the garlic Tuscan shrimp flavor really starts to build, so keep the heat steady and stir often.

4-Fourth Step: Add the cream and seasonings Stir in the heavy cream, lemon juice, Italian seasoning, and sun-dried tomatoes. Let the sauce simmer for about 2 minutes. If it starts bubbling too much, turn the heat down a bit. You want a gentle simmer, not a hard boil. The sauce should look smooth and lightly thickened before the shrimp go in.

5-Fifth Step: Cook the shrimp Add the shrimp to the skillet and cook for about 5 minutes, stirring once or twice, until they turn pink and opaque. The sauce should thicken as the shrimp cook. For the best result, use 31 to 40 count raw shrimp, since medium-large shrimp hold up well and stay juicy in a creamy Tuscan shrimp pasta recipe or served on its own.

6-Sixth Step: Add the greens and herbs Stir in the baby spinach and fresh basil. Let everything cook for 2 more minutes, just until the spinach wilts and the basil perfumes the sauce. Fresh spinach gives the best texture here, and the basil adds a nice fresh bite that balances the rich cream.

7-Final Step: Season and serve Taste the sauce and add salt and pepper as needed. Serve right away with extra lemon juice or a sprinkle of Parmesan if you like. This dish is best hot from the skillet, when the sauce is smooth and the shrimp are tender.