# What You’ll Need:
→ Seafood
01 - 1 pound large shrimp, peeled and deveined
→ Pasta
02 - 12 ounces penne or rigatoni
→ Vegetables & Aromatics
03 - 1 tablespoon 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 - 2½ cups low-sodium chicken or vegetable broth
09 - 1 cup heavy cream
→ Cheese & Dairy
10 - ½ cup freshly grated Parmesan cheese
→ Seasonings
11 - 1 teaspoon dried Italian herbs
12 - ½ teaspoon crushed red pepper flakes (optional)
13 - Salt and black pepper, to taste
→ Garnish
14 - Fresh basil leaves, torn
15 - Extra Parmesan cheese, for serving
# Step-by-Step Guide:
01 - Heat olive oil in a large deep 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 to the pot; season with salt, black pepper, and dried Italian herbs. Cook shrimp for 2 minutes per side until just pink. Remove shrimp from the pot and set aside.
04 - Pour in low-sodium chicken or vegetable broth and heavy cream, stirring to combine. Bring mixture to a gentle simmer.
05 - Add penne or rigatoni, stirring to immerse pasta as much as possible. Cover and cook for 12 to 14 minutes, stirring occasionally, until pasta is al dente and liquid has thickened into a glossy 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 is warmed.
07 - Adjust seasoning with salt and pepper if needed. Serve immediately garnished with torn fresh basil leaves and extra Parmesan cheese.
