Ingredients:

  • 1 lb Large Shrimp, peeled and deveined
  • 10 oz Penne, Rigatoni, or Fusilli pasta
  • 1 tsp Smoked Paprika
  • 0.5 tsp Kosher Salt
  • 0.25 tsp Cracked Black Pepper
  • 3 cloves Garlic, minced
  • 1 small Shallot, finely diced
  • 0.5 cup Sundried Tomatoes packed in oil, drained and chopped
  • 2 tbsp reserved Sundried Tomato Oil
  • 1 cup Heavy Cream
  • 0.5 cup reserved starchy Pasta Water
  • 0.5 cup Freshly Grated Parmesan Cheese
  • 1 cup Fresh Baby Spinach
  • 1 tsp Dried Oregano
  • 0.25 tsp Red Pepper Flakes

Instructions:

  1. Boil the pasta in heavily salted water until just before al dente. Reserve 0.5 cup of starchy pasta water before draining.
  2. Pat the shrimp completely dry with paper towels and toss with smoked paprika, salt, and black pepper.
  3. Heat 2 tablespoons of reserved sundried tomato oil in a 12-inch heavy skillet over medium-high heat.
  4. Add shrimp in a single layer and sear for 90 seconds per side until pink and opaque. Remove shrimp from the pan and set aside.
  5. In the same skillet, sauté the minced garlic and diced shallot until fragrant. Add the chopped sundried tomatoes and oregano.
  6. Lower heat to medium and pour in the heavy cream. Stir in the parmesan cheese and 0.5 cup of the reserved pasta water, whisking until the sauce is smooth and emulsified.
  7. Add the baby spinach and red pepper flakes, stirring until the spinach is just wilted.
  8. Return the seared shrimp and cooked pasta to the skillet. Toss everything together to coat the pasta in the velvety sauce and serve immediately.