Shrimp Pasta Pot

Name: Shrimp Pasta Pot
Ingredients: 12 ounces casarecce or fusilli pasta; 1 (28-oz.) can diced tomatoes; 2 cups chicken broth; 1/2 medium-size yellow onion, sliced; 4 garlic cloves, sliced; 1 teaspoon dried oregano; 1/3 cup firmly packed fresh basil leaves; 2 teaspoons kosher salt; 1 tablespoon olive oil; 1/4 teaspoon dried crushed red pepper (optional); 1 (6-oz.) package baby spinach; 1 pound peeled large, raw shrimp, deveined; Freshly grated Parmesan cheese

13 ingredients

3 steps

Ingredients

12 ounces casarecce or fusilli pasta
1 (28-oz.) can diced tomatoes
2 cups chicken broth
1/2 medium-size yellow onion, sliced
4 garlic cloves, sliced
1 teaspoon dried oregano
1/3 cup firmly packed fresh basil leaves
2 teaspoons kosher salt
1 tablespoon olive oil
1/4 teaspoon dried crushed red pepper (optional)
1 (6-oz.) package baby spinach
1 pound peeled large, raw shrimp, deveined
Freshly grated Parmesan cheese

Directions

1

Place first 9 ingredients and, if desired, dried crushed red pepper in a Dutch oven in order of ingredient list. Cover and bring to a boil over medium-high heat (about 12 to 15 minutes). Reduce heat to medium-low, and cook, covered, 10 to 12 minutes or until pasta is slightly al dente, stirring at 5-minute intervals.
2

Remove from heat, and stir in shrimp and spinach. Cover and let stand 10 minutes. Stir just before serving. Serve with Parmesan cheese.
3

Note: We tested with Garofalo Casarecce pasta.