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Sundried Tomato & Spinach Scampi

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)