Begin by ensuring your shrimp are fully thawed if frozen; run them under cool water until they are pink and firm. Pat them dry with a paper towel.

In a large skillet, melt butter over medium-high heat until bubbly. Whisk in flour, stirring for about 1 minute until smooth and lightly golden.

Stir in minced garlic into the roux and sauté for about 30 seconds until fragrant.

Pour in heavy cream, lemon juice, Italian seasoning, and chopped sun-dried tomatoes. Reduce heat and simmer for about 2 minutes until it thickens slightly.

Add prepared shrimp to the skillet, ensuring they are well coated in the creamy mixture. Cook for about 5 minutes until completely pink and opaque.

Fold in fresh baby spinach and chopped fresh basil, stirring until the spinach is wilted, about 2 minutes.

Taste and season with salt and pepper as desired. Serve immediately while hot, optionally garnished with extra lemon juice and grated parmesan.