Step 1: Place shrimp in a large bowl, pour lemon juice over top, and add salt and pepper. Toss to combine.

Step 2: Transfer shrimp with juice to a hot nonstick skillet over medium heat. Cook for 1 minute, stirring constantly, until the lemon juice evaporates. Add butter and fry for 2 minutes, until the shrimp are lightly browned.

Step 3: Reduce heat to low and add garlic. Stir and cook for 30 seconds. Be careful not to burn it. Add sun-dried tomatoes and spinach and sauté for 30 seconds, until spinach is wilted.

Step 4: Add sour cream and cook for 4 minutes, stirring constantly. Remove from heat. Serve warm with toast, pasta, or roasted veggies.