Shrimp and Spinach Pasta

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• 1 tablespoon extra virgin olive oil (or enough to coat the bottom of your skillet)
  Ingredient note

  Source: 1 tablespoon extra virgin olive oil (or enough to coat the bottom of your skillet)
• 1 cup diced yellow or white onion
  Ingredient note

  Source: 1 cup diced yellow or white onion
• 1 teaspoon minced garlic
  Ingredient note

  Source: 1 teaspoon minced garlic
• 2 cups low sodium chicken or vegetable broth
  Ingredient note

  Source: 2 cups low sodium chicken or vegetable broth
• 14.5 ounce can diced tomatoes
  Ingredient note

  Source: 14.5 ounce can diced tomatoes
• 8 ounces tomato sauce
  Ingredient note

  Source: 8 ounces tomato sauce
• 1 teaspoon Italian seasoning
  Ingredient note

  Source: 1 teaspoon Italian seasoning
• ½ teaspoon crushed red pepper flakes
  Ingredient note

  Source: ½ teaspoon crushed red pepper flakes
• ¼ teaspoon salt
  Ingredient note

  Source: ¼ teaspoon salt
• As Needed black pepper
  Ingredient note

  Source seasoning: freshly ground black pepper
• 10 ounces dry uncooked penne pasta
  Ingredient note

  Source: 10 ounces dry uncooked penne pasta
• ⅓ cup half and half or heavy cream
  Ingredient note

  Source: ⅓ cup half and half or heavy cream
• ½ cup freshly grated Parmesan cheese (divided)
  Ingredient note

  Source: ½ cup freshly grated Parmesan cheese (divided)
• 1 pound raw shrimp, extra large (26-30) or large (31-40)
  Ingredient note

  Source: 1 pound raw shrimp, extra large (26-30) or large (31-40)
• 5 ounces fresh baby spinach
  Ingredient note

  Source: 5 ounces fresh baby spinach

1. Heat the olive oil in a large skillet over MEDIUM heat. Add the onion to the skillet, and cook, stirring often, until softened, about 2 to 3 minutes. Add the garlic and sauté for another minute or two.
2. Add the broth, diced tomatoes, tomato sauce, Italian seasoning, crushed red pepper flakes, salt, pepper, and the pasta. Increase heat and bring to a boil. Cover the skillet, reduce to LOW and simmer for 15 to 18 minutes, or until pasta is al dente.
3. Stir in the half and half or cream, half of the Parmesan, and the shrimp and cook over MEDIUM-LOW heat until the shrimp is opaque, slightly pink, and cooked through, about 3 to 4 minutes. Add the spinach in a big heap on top. You want spinach to still have some life to it so remove the skillet from the heat after you add it and stir it in just until it wilts. Sprinkle remaining Parmesan over the top, and serve.