Shrimp and pasta coated in a light and creamy garlic sauce. Sun-dried tomatoes and spinach added to the pasta make this dish colorful and tasty.
In a large skillet with a lid, heat 1 Tablespoon butter or oil over medium-high heat.
Season shrimp with salt and pepper. Add to skillet and saute until cooked through, about 3 minutes. Remove to a plate.
Add remaining Tablespoon butter or oil to pan. Add onions and cook until soft, about 5 minutes. Add garlic and herbs and cook for about 1 minute.
Add white wine and allow to reduce, about 3 minutes. Scrape up any bits on the bottom of the pan (that is great flavor).
Add stock and pasta and cover with a lid and cook for about 8 minutes. The pasta will be al dente (has a little bit of a bite to it).
Once the pasta is cooked through, add the sun dried tomatoes and half and half and red pepper flakes. Bring to a simmer and allow the sauce to thicken. Stir in parmesan cheese and season with salt and pepper.
Stir in spinach and allow to wilt. The sauce will continue to thicken.
Add the shrimp back into the pan and heat through. Garnish with parsley.
If the sauce becomes too thick just add 1/2 cup water to pan until you get the consistency you want.
If the sauce is too thin you can stir together 1 teaspoon cornstarch and 1 Tablespoon water and add to sauce.