1-First, melt 2 tablespoons of butter over medium-high heat in a large skillet. Add 1 teaspoon of flour and cook for about 1 minute, stirring until smooth to form a roux, setting the base for a thick sauce.

2-Stir in 4 to 5 cloves of minced garlic and cook for approximately 30 seconds until fragrant, adding that essential garlic flavor to your Tuscan Shrimp Pasta.

3-Add 1 cup heavy whipping cream, 1/2 teaspoon lemon juice, 1/4 teaspoon Italian seasoning, and 1/4 cup chopped sun-dried tomatoes; simmer for 2 minutes, adjusting heat to avoid vigorous bubbling.

4-Incorporate 1 pound of thawed and peeled shrimp and cook for about 5 minutes until the shrimp turns pink and is cooked through, while the sauce thickens slightly; watch closely to avoid overcooking.

5-Add 1 to 2 cups of packed fresh baby spinach and a handful of fresh basil cut into thin strips, then cook for an additional 2 minutes until the spinach wilts and everything blends together.

6-Finally, season with salt and pepper to taste, and serve immediately, perhaps with an extra squeeze of lemon juice or grated Parmesan on top for added zest.