Ingredients:

1. 6 ounces spaghetti
2. 2 tablespoons salted butter
3. 6 cloves garlic, minced
4. 1 pound shrimp
5. 1 small yellow onion, diced
6. ½ cup sliced fresh mushrooms
7. ½ cup white wine
8. 5 ounces oil-packed sun-dried tomatoes, drained and cut into strips
9. 3 cups baby spinach leaves
10. 1 ¾ cups half-and-half
11. ⅔ cup freshly grated Parmesan cheese
12. 2 teaspoons dried Italian herb seasoning
13. 1 tablespoon water (Optional)
14. 1 teaspoon cornstarch (Optional)
15. 1 tablespoon chopped fresh parsley

Directions:

Step 1

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and keep warm.

Step 2

While the pasta is cooking, melt butter in a large skillet over medium heat. Add garlic and cook until fragrant, about 1 minute. Add shrimp and cook until are bright pink on the outside and the meat is opaque, 2 to 3 minutes. Remove shrimp and garlic to a plate.

Step 3

Add onion and mushrooms to the hot skillet; cook until softened, 5 to 7 minutes. Add white wine and cook until reduced by half, 2 to 3 minutes. Add sun-dried tomatoes and cook for 1 to 2 minutes.

Step 4

Reduce heat to low. Add spinach and half-and-half; cook until spinach wilts, 2 to 3 minutes. Stir in Parmesan cheese and Italian seasoning; simmer until cheese has melted, about 3 minutes.

Step 5

If sauce is not thick enough, stir water and cornstarch together in a small bowl. Clear a spot in the center of the skillet and add cornstarch mixture to the center of the pan. Let it simmer while stirring the mixture quickly until the sauce thickens.

Step 6

Add shrimp back to the sauce and cook until reheated, about 1 minute. Serve sauce over pasta. Top with parsley.

Nutrition Facts