# What You’ll Need:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Pasta
02 - 12 oz penne or rigatoni pasta
→ 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
# How to Make It:
01 - Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add chopped onion and cook until softened, about 2 to 3 minutes.
02 - Stir in minced garlic and sliced sun-dried tomatoes; sauté for 1 minute until fragrant.
03 - Add shrimp to the pot and season with salt, black pepper, and Italian herbs. Cook shrimp for 2 minutes on each side until pink and just cooked through. 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 the liquid reduces to a smooth sauce.
06 - Stir in baby spinach and grated Parmesan cheese. Return shrimp to the pot and heat through for 2 minutes until spinach wilts and shrimp warms.
07 - Taste and adjust seasoning with salt, pepper, and red pepper flakes if desired. Serve immediately garnished with torn fresh basil leaves and extra Parmesan cheese.
