thefoodiefloridian

INGREDIENTS  

• 8 oz Fettuccini (Gluten Free)
• 2-3 tbsp Butter (Plant Based Sub)
• ¼ cup Sundried Tomatoes (Julien Style)
• 1 cup Vegetable Broth
• 2 Garlic Cloves (minced or pressed)
• 2 cup Spinach
• 1 lb. Shrimp (Peeled and Tail Off)
• 1 tsp Pepper
• Salt (To Taste)
• Parmesan Cheese (Optional – Vegan options sub)
• Red Pepper Flakes (To Taste)

INSTRUCTIONS 

• Bring pot of water to a boil and cook pasta until al dente.
• In a small bowl, combine vegetable broth with sundried tomatoes and let sit for about 5 minutes.
• While sundried tomatoes are soaking, heat a large non-stick pan over medium heat and add butter and garlic. Sauté garlic until fragrant, about one minute.
• Add pepper and shrimp to pan and cook over medium heat until shrimp start to turn pink. Add sundried tomatoes, broth, red pepper flakes and spinach.
• Increase heat to medium high and simmer until shrimp are cooked and sauce reduces by 1/2.
• Once pasta is done, drain and lightly salt. Add cooked pasta and mix in sauce. Serve immediately and top with cheese (optional)