PREPARATION:
Step 1
Bring to a simmer a large kettle of salted water. Cook the penne pasta according to the instructions on the package until al dente. Drain and reserve.
Step 2
Over medium-high heat, heat the olive oil in a large skillet. Add the garlic and cook for approximately 30 seconds, or until aromatic. Then, add the shrimp to the skillet and sauté for 2 to 3 minutes per side, or until opaque and pink. Remove the cooked shrimp of the pan and set aside.
Step 3
Add the divided cherry tomatoes to the same pan and sauté for two to three minutes, until they begin to tender. Then add the heavy cream into the pan and bring it to a simmer, cooking it for 2 to 3 minutes, stirring occasionally.
Step 4
Incorporate the raw spinach leaves into the pan. Allow them to wilt for about two minutes in the velvety tomato sauce. Ensure that the grated Parmesan cheese is thoroughly incorporated and that the sauce has thickened before adding it.
Strawberry Oreo Cheesecake – A Dreamy Dessert Delight!
Samoa Bundt Cake
White Chocolate-Strawberry Tiramisu
No Bake Strawberry Dessert
I Fled at Night with My Child from My Husband & Mother-in-Law – What They Did in Return Changed My Whole Life
Delicious Zucchini Frittata Recipe
Probably the best version of this dish I’ve ever created, it’s enjoyable
How to remove grease from wooden furniture in your kitchen
Miracle Tip to Whiten Your Old Pillows