Creamy shrimp soup with garlic, spinach, and sun-dried tomatoes.

1 pound shrimp (31-40 count), thawed and peeled

2 tablespoons unsalted butter

1 teaspoon all-purpose flour

4 to 5 garlic cloves, minced

1 cup heavy cream

1/2 teaspoon fresh lemon juice

1/4 teaspoon Italian seasoning

1/4 cup sun-dried tomatoes, chopped or julienned (oil-drained)

1 to 2 cups fresh baby spinach, packed

Fresh basil, sliced thin

Salt and black pepper to taste

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1. Thaw shrimp under cool water if frozen.

2. Melt butter in a skillet over medium-high heat and stir in flour.

3. Add garlic and cook briefly until fragrant.

4. Stir in cream, lemon juice, seasoning, and sun-dried tomatoes. Simmer.

5. Add shrimp and cook until pink.

6. Stir in spinach and basil until wilted.

7. Season and serve hot.

Avoid overcooking shrimp to maintain tenderness.