Creamy Sun-Dried Tomato Shrimp Pasta

Ingredients:

• 12 oz fettuccine or linguine pasta

• 1 lb large shrimp, peeled and deveined

• 2 tablespoons olive oil (or sun-dried tomato oil from the jar)

• 3 cloves garlic, minced

• 1/2 teaspoon crushed red pepper flakes (optional)

• 1/2 cup sun-dried tomatoes, chopped

• 1 cup heavy cream

• 1/2 cup grated Parmesan cheese

• 1/2 cup chicken broth

• 1 teaspoon Italian seasoning

• Salt and black pepper, to taste

• 2 cups fresh spinach (optional but adds color and balance)

• Fresh basil or parsley, for garnish

Instructions:

1. Cook the pasta:
   Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside.

2. Cook the shrimp:
   In a large skillet, heat olive oil over medium heat. Add shrimp, season lightly with salt and pepper, and cook for 1–2 minutes per side until pink and opaque. Remove from skillet and set aside.

3. Make the sauce:
   In the same skillet, add garlic, sun-dried tomatoes, and crushed red pepper flakes. Sauté for 1 minute until fragrant.

4. Add cream and flavor:
   Pour in the heavy cream, chicken broth, and Italian seasoning. Stir and bring to a gentle simmer.

5. Melt the cheese:
   Add Parmesan cheese and stir until the sauce becomes creamy and smooth.

6. Combine everything:
   Add the spinach (if using) and let it wilt slightly. Return shrimp to the skillet, then add the cooked pasta. Toss well to coat evenly in the sauce.

7. Serve:
   Garnish with chopped basil or parsley and an extra sprinkle of Parmesan.