Creamy Shrimp Florentine Pasta

Cook pasta al dente according to package directions, in a large stock pot of generously-salted water. Drain, and set aside.

Meanwhile, heat oil in a separate large sauté pan over medium-high heat. Season the shrimp with salt and pepper on both sides. Then add the shrimp to the pan and sauté for 3-5 minutes, turning once, until the shrimp are pink and cooked through. (Cooking time will vary on the size of your shrimp.) Transfer shrimp with a slotted spoon to a clean plate, and set aside.

Use the same sauté pan to prepare your Creamy Parmesan Sauce.

Once the pasta and creamy sauce are finished cooking and ready to go, combine them in the large stock pot. Add in the spinach, sun-dried tomatoes, and basil, and toss together until everything is evenly coated with the sauce.

Serve immediately, garnished with extra Parmesan cheese.

To Make The Creamy Parmesan Sauce:

Heat olive oil (or melt butter) in the large sauté pan over medium-high heat. Add garlic and sauté one minute, stirring occasionally, until fragrant. Sprinkle evenly with the flour, and stir to combine. Sauté for an additional minute so that the flour can cook, stirring occasionally.

Then slowly add chicken broth, whisking to combine until smooth. Whisk in milk, and bring to a simmer for 1 minute, or until the sauce has thickened a bit. Add in the Parmesan cheese, salt, and pepper, and stir until the cheese has melted. If you’d like a creamier sauce (which is delicious), stir in the half and half as well.

Remove from heat and use/serve immediately.