# Components:
→ 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 over medium heat in a large skillet or Dutch oven. Cook finely chopped onion for 2 to 3 minutes until softened.
02 - Incorporate minced garlic and sun-dried tomatoes, sautéing for 1 minute until fragrant.
03 - Add shrimp and season with salt, black pepper, and dried Italian herbs. Cook shrimp for approximately 2 minutes per side until pink and opaque. Remove shrimp and set aside.
04 - Pour in chicken or vegetable broth and heavy cream, stirring gently. Bring mixture to a gentle simmer.
05 - Add pasta, pressing to submerge as much as possible into the liquid. Cover and cook, stirring occasionally, for 12 to 14 minutes until pasta reaches al dente and liquid is reduced to a creamy sauce.
06 - Stir in baby spinach and freshly grated Parmesan cheese. Return shrimp to the pot and heat through for 2 minutes until spinach wilts and shrimp warms.
07 - Adjust seasoning with salt and pepper as needed. Serve immediately, garnished with torn fresh basil and additional Parmesan cheese.
