- 12 ounces penne pasta (can use whole wheat)
- 2 tablespoons butter
- 3 cloves garlic, minced
- Pinch of crushed red pepper flakes
- 1 pound medium or large shrimp, peeled and deveined
- Ground black pepper
- 1 tablespoon dried parsley
- 3 cups baby spinach
- 1 can diced tomatoes
- 3/4 cup heavy cream
- 1/2 cup grated Parmesan, plus more for garnish
In a large pot of salted boiling water, cook penne until al dente; drain.
Meanwhile, in a large skillet, melt butter. Add garlic and cook until fragrant, about 1 minute. Add red pepper flakes and shrimp and season with salt and pepper. Cook until shrimp is pink, 2 to 3 minutes per side. Add parsley and combine. Remove shrimp from the skillet and set it aside on a plate (keep juices in skillet).
To skillet, add spinach and season with salt. Let spinach wilt, about 2 minutes.
Then add tomatoes, heavy cream, and Parmesan. Simmer slowly for 5 minutes, stirring frequently.
Add shrimp and cooked penne and stir until combined. (If you want it saucier, add 1/4 cup water.)
Garnish with more grated Parmesan, if desired, and serve.
- You can adjust the recipe by choosing a different pasta shape, tossing in a little extra crushed red pepper, or squeeze in some extra veggies with an additional handful of spinach.
- This recipe also freezes well! Mix it all up, completing all steps, and allow it to cool in the refrigerator. Put the portion you wish to freeze in an appropriately sized casserole dish. Wrap it tightly in foil and freeze. When ready to serve, thaw the pasta completely in the refrigerator. Leave it covered with foil and bake it for 25 minutes at 350o, or until heated through.
Looking for some more great pasta recipes? Try our Greek Orzo Salad, Lemon Orzo Chicken Bake or our savory Stuffed Pasta Shells. Or meet our friends at the Wheat Foods Council and take a look at their library of delightful recipes.