Tuscan Shrimp Penne

• Seafood

  • 1 lb Shrimp, medium or large

• Produce

  • 3 cup Baby spinach
  • 3 cloves Garlic
  • 1 tbsp Parsley
  • 1 cup Tomatoes, canned

• Pasta & Grains

  • 12 oz Penne

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 Kosher salt
  • 1 pinch Red pepper flakes

• Dairy

  • 2 tbsp Butter
  • 3/4 cup Heavy cream
  • 1/2 cup Parmesan, grated

Found on delish.com

Ingredients

• 12 oz. penne
• 2 tbsp. butter
• 3 cloves garlic, minced
• pinch of crushed red pepper flakes
• 1 lb. peeled and deveined medium or large shrimp
• 1 tbsp. Freshly Chopped Parsley
• kosher salt
• Freshly ground black pepper
• 3 c. baby spinach
• 1 c. crushed or diced canned tomatoes
• 3/4 c. heavy cream
• 1/2 c. grated Parmesan, plus more for garnish

Directions

• In a large pot of salted boiling water, cook penne until al dente. Drain, returning 1/2 cup pasta water, and return to pot.Meanwhile, in a large skillet, melt butter. Add garlic and cook until fragrant, 1 minutes. Add crushed red pepper flakes and shrimp and season with salt and pepper. Cook until shrimp is pink, 1 to 2 minutes per side. Add parsley and combine. Set shrimp aside on a plate (keep juices in skillet).To skillet add spinach and season with salt. Let wilt, 2 minutes, then add tomatoes, heavy cream, 1/4 pasta water, and Parmesan and simmer 5 minutes.Add shrimp and cooked penne and stir until combined. (If you want it more saucy, add remaining 1/4 cup pasta water.)Garnish with Parm and serve.