Cooking Instructions

• Sprinkle 1 pound large shrimp with ½ teaspoon Kosher salt and set aside. Bring a large pot of water to a boil, season with 1 tablespoon Kosher salt, and cook 8 ounces pasta, stirring occasionally, for 8-10 minutes or al dente according to package directions, drain, and reserve ½ cup pasta cooking water.
• In a 10-inch skillet over medium, melt 1 tablespoon of butter and 1 tablespoon oil. Add 1 minced shallot, 3 pressed cloves garlic, ½ teaspoon Italian seasoning, and ¼ teaspoon red pepper flakes. Cook for 1 minute, stirring so the garlic doesn't burn. Add 2 teaspoons tomato paste and continue to stir for another minute. Add 1 cup chicken stock and stir to deglaze the skillet, picking up the flavor bits from the bottom of the pan. Add 1 cup heavy cream, ¾ cup chopped sun-dried tomatoes, and the seasoned 1 pound shrimp. Bring to a bubbling simmer and cook for 1-2 minutes. Stir in 3 cups spinach, and cook for 1-2 more minutes until the shrimp are opaque and the sauce has reduced.
• Add the drained pasta, ¼ cup Parmesan cheese, and ¼ cup chopped basil to the sauce and stir to coat. Add some of the reserved pasta water if needed to make more saucy, and taste for seasoning, adding more salt or red pepper flakes to taste. Serve with more Parmesan cheese and basil for garnish.