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.
After having this, I’m never eating corn any other way!
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The flavor in this dish is incredible! Can’t wait to prepare it again!
This house was built in 1889 but left in ruins
