# What You'll Need:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Pasta
02 - 12 oz penne or rigatoni
→ Vegetables & Aromatics
03 - 1 tbsp olive oil
04 - 3 cloves garlic, minced
05 - 1 small yellow onion, finely chopped
06 - ½ cup sun-dried tomatoes in oil, drained and sliced
07 - 2 cups baby spinach
→ Liquids
08 - 2 ½ cups low-sodium chicken or vegetable broth
09 - 1 cup heavy cream
→ Cheese & Dairy
10 - ½ cup freshly grated Parmesan cheese
→ Seasonings
11 - 1 tsp dried Italian herbs
12 - ½ tsp crushed red pepper flakes (optional)
13 - Salt and black pepper, to taste
→ Garnish
14 - Fresh basil leaves, torn
15 - Extra Parmesan cheese, for serving
# Directions:
01 - Heat olive oil in a large skillet or Dutch oven over medium heat. Add finely chopped onion and cook for 2 to 3 minutes until softened.
02 - Stir in minced garlic and sliced sun-dried tomatoes. Sauté for 1 minute until fragrant.
03 - Add shrimp and season with salt, black pepper, and dried Italian herbs. Cook for 2 minutes per side until shrimp turn pink. Remove shrimp and set aside.
04 - Pour in chicken or vegetable broth and heavy cream, stirring to combine. Bring mixture to a gentle simmer.
05 - Add penne or rigatoni, stirring to submerge as much as possible. Cover and cook, stirring occasionally, for 12 to 14 minutes until pasta is al dente and sauce thickens.
06 - Stir in baby spinach and freshly grated Parmesan. Return shrimp to the pot and heat through for 2 minutes, allowing spinach to wilt and shrimp to warm.
07 - Adjust seasoning with salt, pepper, and optional crushed red pepper flakes. Serve immediately, garnished with torn fresh basil and extra Parmesan.
