A pantry-adapted take on Creamy Tuscan Garlic Shrimp Pasta — uses Eggs instead of Large shrimp, peeled and deveined, Milk instead of Heavy cream. Nutrition is approximate.
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Bring a large pot of salted water to a boil and cook the penne pasta according to package directions. Drain and set aside.
Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2 minutes on each side until pink. Remove shrimp from skillet and set aside.
In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.
Add the sun-dried tomatoes and chicken broth, bringing it to a simmer and letting it reduce slightly for 2-3 minutes.
Reduce heat to low, stir in the Milk, and bring to a gentle simmer. Add the Parmesan cheese and stir until melted and smooth.
Stir in the baby spinach and let it wilt in the sauce. Season with salt and red pepper flakes to taste.
Return the shrimp and the drained pasta to the skillet, tossing everything together until well coated and heated through.
Estimated, per serving
550kcal
Calories
28g
Protein
48g
Carbs
24g
Fat
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