Creamy Spinach and Shrimp Pasta Bake

1Preheat the oven to 375°F (190°C).

2Cook the cavatappi pasta (12 oz) according to the package instructions until al dente. Drain and set aside.

3In a large skillet, melt the unsalted butter (½ cup) over medium heat. Add the shallots (6) and garlic, sauté until fragrant, about 2 minutes.

4Add the shrimp (1 lb) to the skillet and cook until pink and opaque. Remove the shrimp (1 lb) and set aside.

5To the same skillet, add the spinach (2 cups) and cook until wilted. Stir in the artichoke hearts (1 cup).

6In a separate saucepan, combine the whipped cream cheese (1 cup), Boursin cheese (1 cup), and heavy cream (1 cup). Cook over low heat until the cheeses are melted and the sauce is smooth and creamy.

7Add the cooked pasta, shrimp (1 lb), and half of the Parmigiano Reggiano cheese (1 cup) to the sauce. Season with salt and pepper to taste.

8Transfer the pasta mixture to a baking dish. Top with the remaining Parmigiano Reggiano cheese (1 cup) and mozzarella cheese (2 cups).

9Bake in the preheated oven for 25-30 minutes or until the cheese is bubbly and golden brown.

10Serve the creamy spinach (2 cups) and shrimp (1 lb) pasta bake hot and enjoy!