# The Ingredients 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
# Step-by-Step Instructions:
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 sun-dried tomatoes; sauté for 1 minute until fragrant.
03 - Add shrimp, season with salt, black pepper, and dried Italian herbs. Cook about 2 minutes per side until pink and opaque. Remove shrimp and set aside.
04 - Pour chicken or vegetable broth and heavy cream into the pot, stirring to combine. Bring mixture to a gentle simmer.
05 - Add pasta to the simmering liquid, stirring to submerge as much as possible. Cover and cook, stirring occasionally, for 12 to 14 minutes until al dente and sauce has thickened to a velvety consistency.
06 - Stir in baby spinach and Parmesan cheese. Return shrimp to the pot and heat through for 2 minutes until spinach wilts and shrimp is warmed.
07 - Taste and adjust seasoning with salt and pepper. Serve immediately garnished with torn fresh basil and extra Parmesan cheese.
