# 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
# Steps to Follow:
01 - Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add chopped onion and cook for 2 to 3 minutes until softened.
02 - Incorporate minced garlic and sun-dried tomatoes, sautéing for 1 minute until fragrant.
03 - Add shrimp to the pot, season with salt, black pepper, and Italian herbs, and cook for 2 minutes per side until pink. Remove shrimp and set aside.
04 - Pour in chicken or vegetable broth and heavy cream, stirring to blend. Bring mixture to a gentle simmer.
05 - Add penne or rigatoni, stirring to submerge. Cover and simmer for 12 to 14 minutes, stirring occasionally, until pasta reaches al dente texture and liquid reduces to a creamy sauce.
06 - Stir in baby spinach and Parmesan cheese. Return cooked shrimp to the pot and heat through for 2 minutes until spinach wilts and shrimp warms.
07 - Adjust seasoning with salt and pepper to taste. Serve immediately garnished with torn fresh basil and extra Parmesan cheese.
