Ingredients

Scale

For the Pasta:

12 ounces penne pasta

1 tablespoon olive oil

1 pound shrimp, peeled and deveined

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon red pepper flakes (optional)

3 cloves garlic, minced

For the Sauce:

2 tablespoons unsalted butter

½ cup sun-dried tomatoes, chopped

1 cup heavy cream

½ cup chicken or vegetable broth

½ teaspoon Italian seasoning

½ cup grated Parmesan cheese

1 cup baby spinach, chopped

1 tablespoon lemon juice

Fresh basil for garnish (optional)

Instructions

Prepare the Pasta: Cook penne according to package instructions until al dente. Drain and set aside.

Cook the Shrimp: In a large skillet, heat olive oil over medium heat. Add shrimp, season with salt, black pepper, and red pepper flakes. Cook for 2-3 minutes per side until pink and opaque. Remove from the skillet and set aside.

Make the Sauce: In the same skillet, melt butter. Add sun-dried tomatoes and garlic, cooking for 1-2 minutes until fragrant. Pour in heavy cream and broth, stirring to combine. Add Italian seasoning and bring to a simmer. Stir in Parmesan cheese until melted and smooth.

Combine Everything: Add cooked pasta and shrimp back into the skillet. Stir in chopped spinach and lemon juice, cooking for another minute until spinach is wilted.

Serve: Garnish with fresh basil and extra Parmesan if desired. Serve warm.