Cooking Instructions

• Cook the pasta according to package instructions. Save ¼ cup of starchy pasta water on the side when finished.
• While the pasta is cooking, start on the shrimp. Season the shrimp with salt, pepper, Italian seasoning and paprika. Heat a skillet over medium high heat. Once hot, add 1 tablespoon of the oil from the sun dried tomatoes. Add in the shrimp and cook for 2-3 minutes per side, remove and set aside.
• In the same skillet turn the heat to medium and add in the butter. Once melted add in the garlic, red pepper flakes, sun dried tomatoes and shallots. Sautee for about 1 minute, stirring constantly.
• Next add in the tomato paste, cook for 30 seconds, stirring constantly.
• Add in the white wine, scrape off any brown bits on the bottom of the pan and let simmer until the liquid is reduced by half.
• Pour in the heavy cream and give everything a good stir. Add in the spinach and stir to incorporate.
• Reduce the heat to a little under medium, let this come to a simmer, stir every few minutes and let the liquid reduce to about half.
• Turn the heat to medium high and add in the reserved pasta water, stir and let that simmer for 2 minutes. Now add in the shrimp and pasta. Toss in the sauce. Until everything is coated and the sauce is super creamy.
• Remove from the heat and stir in the parmesan cheese. Serve topped with the chopped basil for garnish.