1-Step 1: Thaw and prep your shrimp First Step: If your shrimp are frozen, thaw them by running under cool water. Then peel and devein if needed, and pat them dry. Dry shrimp helps the sauce cling better instead of turning watery.

2-Step 2: Make a smooth roux Second Step: In a large skillet, melt 2 tablespoons butter over medium-high heat. Stir in 1 teaspoon flour and cook until it forms a smooth roux. This step matters because it thickens your creamy garlic sauce without making it heavy. If your roux looks too thick, keep stirring and give it a few extra seconds.

3-Step 3: Bloom the garlic Third Step: Add 4 to 5 cloves minced garlic and cook until fragrant. This usually takes about 30 to 60 seconds. Stir constantly so garlic does not brown.

4-Step 4: Build the creamy Tuscan sauce Fourth Step: Stir in 1 cup heavy cream, 1/2 teaspoon lemon juice, 1/4 teaspoon Italian seasoning, and 1/4 cup sun-dried tomatoes. Simmer for 2 minutes. At this point, your Tuscan shrimp sauce should look creamy and slightly thickened. If you are watching sodium, taste carefully at the end because sun-dried tomatoes can vary by brand.

5-Step 5: Cook shrimp until pink and opaque Fifth Step: Add 1 pound shrimp to the skillet. Cook for about 5 minutes until shrimp are pink and opaque as the sauce thickens.

6-Step 6: Wilt baby spinach and add basil Sixth Step: Stir in 1 to 2 cups packed fresh baby spinach and a handful of basil strips. Cook for about 2 minutes until the spinach wilts. This is where your Tuscan Shrimp gets that fresh, garden-like finish.

7-Step 7: Season and serve immediately Final Step: Season with salt and pepper to taste. Serve right away, and optionally add extra lemon juice or grated Parmesan.