Marry Me Shrimp Pasta

Instructions

1. 1

   Use large, peeled, deveined shrimp, thawed if frozen. Pat dry and season with the ½ teaspoon salt and ¼ teaspoon black pepper. Mince the garlic, drain and slice the oil-packed sun-dried tomatoes, and finely grate the cheese.

2. 2

   Heat the olive oil in a deep, 12-inch skillet with a lid over medium-high heat. Add the shrimp in a single layer and cook for 3–4 minutes total, turning halfway through, until opaque and just firm. Transfer to a plate.

3. 3

   Reduce the heat to medium. Add the garlic, sun-dried tomatoes, oregano and red pepper flakes to the skillet. Cook, stirring, for 1 minute, until fragrant.

4. 4

   Pour in the vegetable broth, scraping up the browned bits, then stir in the dry penne. Bring to a boil, cover and reduce the heat to maintain a gentle simmer. Cook for 12–15 minutes, stirring every few minutes, until the pasta is tender and only a little liquid remains.

5. 5

   Stir in the heavy cream and spinach. Simmer uncovered over low heat for 2–3 minutes, stirring, until the spinach wilts and the sauce lightly coats the pasta.

6. 6

   Remove from the heat and stir in the grated cheese until melted. Fold in the shrimp and any juices from the plate. Let stand for 1 minute to warm the shrimp and thicken the sauce slightly, then serve.