INGREDIENTS
Kosher salt
12 oz. penne pasta
2 TBSP. butter
4 cloves garlic, minced
Pinch of crushed red pepper flakes
1 lb. medium or large shrimp, peeled and deveined
Freshly ground black pepper
1 TBSP. chopped parsley
3 cups baby spinach
1 cup crushed or diced canned tomatoes
3/4 cup heavy cream
1/2 cup freshly grated Parmesan cheese, plus more for garnish
DIRECTIONS
In a large pot of salted boiling water, cook penne pasta until al dente.
Drain, reserving a 1/2 cup pasta water.
Return pasta to the pot.
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 but keep juices in the skillet.
To the skillet, add spinach and season with salt.
Let spinach wilt, approximately 2 minutes, then add tomatoes, heavy cream, 1/4 cup pasta water and Parmesan cheese.
Simmer for 5 minutes.
Add shrimp and cooked pasta and stir until combined. (If you want the dish to be more saucy, add remaining 1/4 cup pasta water.)
Garnish with Parmesan cheese and serve.
