PREPARATION:
Step 1
Bring to a simmer a large kettle of salted water. Cook the penne pasta according to the instructions on the package until al dente. Drain and reserve.
Step 2
Over medium-high heat, heat the olive oil in a large skillet. Add the garlic and cook for approximately 30 seconds, or until aromatic. Then, add the shrimp to the skillet and sauté for 2 to 3 minutes per side, or until opaque and pink. Remove the cooked shrimp of the pan and set aside.
Step 3
Add the divided cherry tomatoes to the same pan and sauté for two to three minutes, until they begin to tender. Then add the heavy cream into the pan and bring it to a simmer, cooking it for 2 to 3 minutes, stirring occasionally.
Step 4
Incorporate the raw spinach leaves into the pan. Allow them to wilt for about two minutes in the velvety tomato sauce. Ensure that the grated Parmesan cheese is thoroughly incorporated and that the sauce has thickened before adding it.
GARLIC PARMESAN ROASTED BRUSSEL SPROUTS
Cheesy Beef Egg Rolls
My husband is crazy about this dish. We finish one serving, and he immediately wants more.
Squeaky-clean floors and lightened joints: the trick to clean them in a single pass
Pork Chop Supreme Recipe
Air-Fryer Salmon
PHILLY CHEESESTEAK SLOPPY JOES
Brittney Griner and Diana Taurasi Threaten to Quit Team USA After Harsh Fan Criticism: ‘Critics Risk Losing Two Great Talents’
Irresistible Cream Cheese and Sausage Croissants – A Flaky, Savory Delight!