INGREDIENTS
12 oz. penne pasta
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 cup baby spinach
1 cup crushed or diced canned tomatoes
3/4 cup heavy cream
1/2 cup 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).
Add spinach and season with salt.
Let wilt, 2 minutes, then add tomatoes, heavy cream, 1/4 pasta water, and Parmesan cheese. Simmer for 5 minutes.
Add shrimp and cooked penne. Stir until combined. (If you want it more saucy, add remaining 1/4 cup pasta water.)
Garnish with Parmesan cheese and serve.
