Ingredients

• 1 tbsp extra virgin olive oil (enough to coat the pan)
• 1 cup diced yellow or white onion
• 1 tsp minced garlic
• 2 cups low-sodium chicken or vegetable broth
• 1 (14.5 oz) can diced tomatoes
• 1 (8 oz) can tomato sauce
• 1 tsp Italian seasoning
• ½ tsp crushed red pepper flakes
• ¼ tsp salt
• Freshly ground black pepper, to taste
• 10 oz dry penne pasta
• ⅓ cup half-and-half or heavy cream
• ½ cup freshly grated Parmesan cheese, divided
• 1 lb raw shrimp (extra-large or large), peeled, deveined, tails removed (thawed if frozen)
• 5 oz fresh baby spinach

Instructions

1. Sauté Aromatics
   Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 2-3 minutes until softened. Stir in the minced garlic and sauté for another minute.
2. Cook the Pasta
   Pour in the broth, diced tomatoes, tomato sauce, Italian seasoning, crushed red pepper flakes, salt, and black pepper. Add the pasta, increase the heat, and bring to a boil. Cover, reduce heat to low, and let simmer for 15-18 minutes, until the pasta is al dente.
3. Add Cream and Shrimp
   Stir in the half-and-half (or heavy cream), half of the Parmesan cheese, and the shrimp. Cook over medium-low heat for about 3-4 minutes, or until the shrimp turns opaque and slightly pink.
4. Incorporate Spinach
   Place the spinach on top of the pasta mixture. Remove from heat and stir gently until the spinach wilts but remains vibrant.
5. Serve & Enjoy
   Sprinkle the remaining Parmesan over the top and serve immediately.

Recipe Notes

• Easy Prep Tip: Use frozen shrimp that’s already peeled and deveined to save time. Thaw overnight in the fridge.
• Leftovers: This dish makes four generous servings, and leftovers store well for the next day!

Nutrition