1LB Shrimp Peeled&Deveined
2 Tbsp Butter
1 Tsp Flour
4-5 Cloves Garlic Minced
1 Cup Heavy Whipping Cream
1/2 Tsp Lemon Juice
2 Dashes Italian Seasoning
1/4 Cup sound-Dried Tomatoes
1 Cup Fresh Baby Spinach
Handful Fresh Basil (cut into thin strips)
Salt, Pepper to taste ( I always add my dash of my favorite seasonings)
Can be poured over pasta/rice of your choice, if desired.
Season Shrimp as desired.
Melt the butter on medium-high heat in a large skillet. Add the flour, cook about one minute, stirring until smooth.
Add the garlic and cook for about 30 seconds 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 5 minutes or until cooked throughly and the sauce is slightly thickened, taking care not to overcook shrimp.
If using with rice or pasta, you can simply pour over rice or add pasta to the tuscan shrimp..
If you decide to use pasta and pour over, I recommend draining pasta, adding small amount of olive oil and seasonings of your liking to pasta .
* You can add more seasoning if needed for your desired taste. I always add my extra touch depending on the taste I desire .
Above is the actual photo of Creamy Tuscan Shrimp prepared by me, poured over whole wheat linguine noodles.