1-First Step: Thaw and prep the shrimp If your shrimp are frozen, thaw them under cool running water. This only takes a few minutes and works well for weeknight cooking. Peel and devein them if needed, and leave the tails on or off depending on how you like to serve Tuscan Shrimp. Pat the shrimp dry with paper towels so they cook better and do not water down the sauce.

2-Second Step: Start the sauce base Set a large skillet over medium-high heat and melt the butter. Once it is fully melted, add the flour and stir for about 1 minute until the mixture looks smooth. This tiny bit of flour helps the creamy tuscan shrimp sauce thicken without becoming heavy. If you are cooking for someone who wants a gluten-free plate, this is the spot where you would use a gluten-free flour blend or skip the thickener altogether.

3-Third Step: Add the garlic Stir in the minced garlic and cook for about 30 seconds. You want it fragrant, not browned. Garlic cooks fast, and browned garlic can taste bitter, so keep the heat at a lively medium-high but watch it closely. This is one of those small steps that makes a big flavor difference in any tuscan shrimp recipe.

4-Fourth Step: Build the creamy Tuscan sauce Pour in the heavy cream, then add the lemon juice, Italian seasoning, and sun-dried tomatoes. Stir everything together and let it simmer for about 2 minutes. If the bubbling gets too strong, lower the heat a bit. The sauce should look smooth and lightly thickened, with the tomatoes starting to soften and release flavor into the cream.

5-Fifth Step: Cook the shrimp just until done Add the shrimp to the skillet and let them cook for about 5 minutes. Stir once or twice so they cook evenly. The shrimp should turn pink and opaque, and the sauce will thicken slightly as they cook. Medium-to-large raw shrimp are the best choice here because they stay tender and soak up the creamy garlic flavor without overcooking.

6-Sixth Step: Add the greens and herbs Stir in the fresh baby spinach and the thin strips of basil. Cook for another 2 minutes, just until the spinach wilts. The basil adds a fresh, fragrant finish that makes this easy creamy Tuscan shrimp taste bright instead of heavy. If you are using frozen spinach, thaw and drain it well first so the sauce stays creamy.

7-Final Step: Season and serve Taste the sauce and add salt and pepper as needed. Serve the Tuscan Shrimp right away while it is hot and silky. A little extra lemon juice on top can brighten the whole dish, and a sprinkle of fresh parmesan is a nice finishing touch if you want even more richness. For a full meal, serve it over pasta, rice, or with crusty bread and salad.