8 oz Whole Wheat Penne8 oz Whole Wheat Penne
1 lb Jumbo Shrimp peeled and deveined1 lb Jumbo Shrimp peeled and deveined
2 Tbsp Olive Oil2 Tbsp Olive Oil
3-4 Garlic Cloves minced or pressed3-4 Garlic Cloves minced or pressed
4 oz Sun-dried Tomatoes drained and chopped4 oz Sun-dried Tomatoes drained and chopped
Sea salt and pepper, to your tasteSea salt and pepper, to your taste
2 Cup Baby Spinach2 Cup Baby Spinach
1 ½ Cup Skimmed Milk1 ½ Cup Skimmed Milk
1 Tbsp Corn or Gluten-free Flour1 Tbsp Corn or Gluten-free Flour
1 Tbsp Dried Basil1 Tbsp Dried Basil
½ Tsp Chili Flakes½ Tsp Chili Flakes
Fill a pot with salted water and bring it to the boil. Add in the pasta and cook for 6-8 minutes, or until al dente.
Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic and cook until fragrant, 1 minute.
Add shrimps, dried tomatoes, chili flakes, dried basil and a pinch of salt. Cook until shrimps are pink, about 3-4 minutes, then set aside on a plate.
In the same pan add milk and flour and cook whisking constantly, until sauce thickens(about 3-4 minutes). Season with salt and pepper to your taste.
Add baby spinach and cook until just wilted about 1 more minute.
Stir in the cooked pasta and shrimps and gently mix to combine. Enjoy!