Ingredients
kosher salt
12 oz. penne
2 tbsp. butter
3 cloves garlic, minced
pinch of crushed red pepper flakes
1 lb. medium or large shrimp, peeled and deveined
Freshly ground black pepper
1 tbsp. Freshly Chopped Parsley
3 c. baby spinach
1 c. crushed or diced canned tomatoes
3/4 c. heavy cream
1/2 c. freshly grated Parmesan, plus more for garnish
Preparation
Step 1In a large pot of salted boiling water, cook penne until al dente. Drain, reserving 1/2 cup pasta water, and return to pot.Step 2Meanwhile, in a large skillet, melt butter. Add garlic and cook until fragrant, 1 minute. Add 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). Step 3To skillet, add spinach and season with salt. Let wilt, 2 minutes, then add tomatoes, heavy cream, 1/4 cup pasta water, and Parmesan and simmer, 5 minutes. Step 4Add shrimp and cooked penne and stir until combined. (If you want it more saucy, add remaining 1/4 cup pasta water.) Step 5Garnish with Parm and serve.
