INGREDIENTS
1 lb
Shrimp, medium
3 cups
Baby spinach
1 tsp
Basil, dried
4 cloves
Garlic
1 cup
Vegetable broth
3 cups
Cavatappi pasta
2 tbsp
All-purpose flour
2
Kosher salt and freshly ground black pepper
1 tbsp
Olive oil
1/3 cup
Sun dried tomatoes in olive oil
1/4 cup
Butter, unsalted
1/2 cup
Heavy cream
1/4 cup
Parmesan