Ingredients:

• 1 tablespoon olive oil (enough to coat the bottom of your skillet)
• 1 cup diced onion (yellow or white)
• 1 teaspoon minced garlic
• 2 cups low-sodium chicken or vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 8 oz tomato sauce
• 1 teaspoon Italian seasoning
• ½ teaspoon crushed red pepper flakes
• ¼ teaspoon salt
• Freshly ground black pepper, to taste
• 10 oz dry uncooked penne pasta
• ⅓ cup half and half or heavy cream
• ½ cup freshly grated Parmesan cheese, divided
• 1 lb large or extra-large raw shrimp (26-30 count), peeled, deveined, and tails removed
• 5 oz fresh baby spinach

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 2-3 minutes until softened. Stir in minced garlic and cook for an additional minute.
2. Add broth, diced tomatoes, tomato sauce, Italian seasoning, crushed red pepper flakes, salt, black pepper, and uncooked pasta. Increase heat to bring to a boil. Cover and reduce heat to low, simmering for 15-18 minutes, or until pasta is al dente.
3. Stir in half and half (or cream), half of the grated Parmesan, and the shrimp. Cook over medium-low heat for 3-4 minutes until the shrimp turns opaque and slightly pink.
4. Add spinach in a large heap on top of the pasta and shrimp. Remove the skillet from the heat and stir in the spinach until it wilts.
5. Sprinkle the remaining Parmesan cheese on top and serve!  

Notes:

• This recipe serves 4 generous portions, with a chance of leftovers.
• For easy prep, use frozen shrimp that’s peeled, deveined, and with tails removed (available at stores like Costco). If the tails are still on, they can be quickly removed.
• If using frozen shrimp, thaw them in the refrigerator overnight before starting.

Nutrition