One-Pot Creamy Spinach and Shrimp Pasta

1.Heat the olive oil in a large pot or deep skillet over medium-high heat. Add the shrimp, season with salt and pepper, and sear for 2 minutes per side until pink and just cooked through. Remove the shrimp from the pot and set aside.

2.In the same pot, add the onion and sauté for 3-4 minutes until translucent. Add the minced garlic and red pepper flakes, cooking for another minute until fragrant.

3.Pour in the broth and heavy cream, bringing the mixture to a gentle boil.

4.Add the dry pasta to the liquid. Reduce heat to medium and simmer, stirring frequently to prevent sticking, for 10-12 minutes or until the pasta is al dente and the liquid has reduced into a creamy sauce.

5.Stir in the fresh baby spinach and cook for 1-2 minutes until just wilted.

6.Return the cooked shrimp to the pot and stir in the Parmesan cheese until melted and smooth. Season with additional salt and pepper if needed.

7.Serve immediately, garnished with fresh chopped parsley.