Creamy Tuscan Shrimp with Pasta

• 1 1/2 lbs jumbo shrimp (16-20ct/lb), peeled and deveined
• 1 to 2 tablespoons olive oil
• 1 cup heavy cream
• 1 cup chicken broth
• 1 1/2 teaspoons garlic powder
• 1 teaspoon Italian seasoning
• 1/2 cup shredded parmigiano reggiano (plus extra for serving)
• 1 1/2 cups chopped fresh spinach
• 3/4 cup sun-dried tomatoes, sliced into ribbons (drained if oil-packed, steeped in hot water for a few minutes if dried)
• 8 oz short-cut pasta (such as bow ties, orechiette or penne), cooked al dente according to package directions

-Heat olive oil in a large skillet over medium/high heat. Cook the shrimp about 1

minute until they are starting to turn pink. Flip the shrimp and continue for another

1 to 2 minutes until cooked through. Remove the chicken to a plate and cover with

foil.

-Add the cream, broth, garlic powder, Italian seasoning and cheese to the skillet,

whisking constantly until it starts to thicken. Lower the heat to medium and stir in

the sun-dried tomatoes and spinach. Add the shrimp back into the skillet, stir and

serve (over pasta) immediately.