Start by thawing the shrimp and gathering all your ingredients. Mince the garlic, chop the sun-dried tomatoes, and rinse the baby spinach. Have your butter, flour, and cream ready as well.

In a large skillet over medium-high heat, melt 2 tablespoons of butter until it starts to foam. Sprinkle in 1 tablespoon of flour, whisk continuously for about a minute until golden brown.

Add the minced garlic to the skillet, stirring it into the roux. Sauté for about 30 seconds, or until fragrant and golden.

Pour in 1 cup of heavy cream followed by 1 tablespoon of fresh lemon juice, add the chopped sun-dried tomatoes and 1 teaspoon of Italian seasoning. Stir well to combine and let simmer gently for about 2 minutes.

Carefully add the thawed shrimp to the skillet, cooking for about 5 minutes until pink and opaque.

Stir in 2 cups of baby spinach and a handful of fresh basil leaves, cooking for about 2 minutes until the spinach is wilted.

Season with salt and pepper to taste, giving it a final stir and serve immediately.