original recipe found here
- 1 pound RAW shrimp (I used 31-40 count size), thawed & peeled
- 2 tablespoons butter
- 1 teaspoon flour
- 4-5 cloves garlic minced
- 1 cup heavy cream
- 1 teaspoon lemon juice
- 2 dashes Italian seasoning
- 1/4 cup sun-dried tomatoes, chopped
- 1 cup packed fresh baby spinach (I didn't use this because 3 of my girls won't eat it)
- Handful fresh basil cut into thin strips
- Salt & pepper to taste
- Melt the butter over medium-high heat in a large skillet. Add the flour and cook for about a minute, stirring until smooth.
- Add the garlic and cook for about 30 seconds or 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 around 5 minutes or until they're cooked through and the sauce is slightly thickened, taking care not to overcook them.
- Add the spinach and basil and cook for another 2 minutes. Season with salt & pepper as needed. Serve immediately. You could also grate some fresh parmesan over top if you wish.
**I actually doubled the sauce, but used the 1 pound of shrimp, and it was the perfect amount for 1 pound of linguine.
