12 oz fresh or frozen shrimp
1 (16 oz) package penne pasta
Sun-dried tomatoes, approx 1/2 cup, to taste
Pancetta, approx 1/4 cup, to taste
Shredded Parmesan, approx 1/2 cup, to taste
Half a package (6oz) fresh baby spinach, to taste
1/2 tbls butter & 1/2 tbls olive (or as needed), for sauteing shrimp
1 recipe for cream sauce
6 tbls unsalted butter,
2 cloves garlic, minced
2 tbls flour
3 cups Half & Half
1/2 cup heavy cream
Sea salt, to taste
Thaw shrimp if frozen. Rinse, drain, and pat dry; set aside until needed.
Place desired amount of sun-dried tomatoes in bowl of warm water and soak until soft. Drain and pat dry; set aside until needed.
Cook penne according to package directions, drain, and keep warm.
Meanwhile, in large saucepan melt butter until foamy, over medium heat. Add garlic and cook approx 1 minute, being careful to not over-brown. Add flour and whisk well. Gradually add half & half and cream, whisking constantly to prevent lumps. Keep stirring, cooking over medium heat, until just bubbly and hot. Remove from heat and cover to keep warm.
In large skillet, melt butter and olive oil over medium-high to high heat. When hot, sauté shrimp until done, approx 5-8 minutes. Season with a little salt and pepper if desired.
In large dish combine hot penne, cream sauce, fresh spinach, and pancetta; stir carefully. Spoon desired amount of pasta in bowls and top with shrimp, sun-dried tomatoes, and shredded parmesan to taste. Serve immediately.
Recipe by Jacey Sakoff