Amazingly CREAMY, melt-in-your-mouth delicious! Loaded with spinach, sun-dried tomatoes, and basil.

You can use any cream sauce.

I don’t discriminate.


It’s even more delicious with shrimp.

Caramelized to perfection in the oven with just a hint of sweetness.

Add some sun-dried tomatoes.

You can also add extra vegetables to your meals.

It’s important to me.


  • 3 cups cavatappi pasta
  • Peeled and deveined 1 pound medium Shrimp
  • Olive oil one tablespoon
  • To taste, add Kosher Salt and freshly ground Black Pepper


  • 1/4 cup Unsalted Butter
  • Four cloves garlic, minced
  • 2 Tablespoons of all-purpose flour
  • As needed, add more vegetable broth to 1 cup.
  • One tablespoon of dried basil
  • Use up to 1/2 cup of heavy cream
  • Sun-dried tomatoes – 1/3 cup, julienned in olive oil
  • Parmesan cheese, freshly grated – 1/4 cup
  • To taste, add Kosher Salt and freshly ground Black Pepper
  • 3 cups of baby spinach roughly chopped


  • Preheat oven to 400 degrees F. Oil baking sheets lightly or spray with nonstick spray.
  • Cook pasta in a large pot with salted boiling water according to the package directions. Drain well.
  • Place the shrimp on the baking sheet. Add salt, pepper, and olive oil to taste and gently combine. Place in oven and roast until cooked, pink, and firm, approximately 6-8 minutes. Set aside.
  • Melt butter in a large pan over medium heat. Stirring frequently, add the garlic, and cook until fragrant (about 1-2 minutes). Stir in flour for about a minute until it is lightly browned.
  • Add basil and vegetable broth gradually. Cook while whisking continuously until the basil is incorporated. This should take about 1-2 mins. Add heavy cream, sun-dried tomatoes, and Parmesan. Stir until the mixture is slightly thickened. This should take about 1-2 minutes. Add more heavy cream if the mixture becomes too thick. Season with salt and pepper to taste. Stir in the spinach for about 2 minutes, until it starts to wilt.
  • Toss the pasta with the shrimp.
  • Serve immediately

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