Name: Shrimp Pasta Pot
Total time: 50 min
Yield: Makes 6 servings
Ingredients: 12 ounces casarecce or fusilli pasta; 1 (28-oz.) can diced tomatoes; 2 cups chicken broth; ½ medium-size yellow onion, sliced; 4 garlic cloves, sliced; 1 teaspoon dried oregano; ⅓ cup firmly packed fresh basil leaves; 2 teaspoons kosher salt; 1 tablespoon olive oil; ¼ teaspoon dried crushed red pepper (optional); 1 (6-oz.) package baby spinach; 1 pound peeled large, raw shrimp, deveined; Freshly grated Parmesan cheese

Step 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.

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Step 2
Remove from heat, and stir in shrimp and spinach. Cover and let stand 10 minutes. Stir just before serving. Serve with Parmesan cheese.
Step 3
Note: We tested with Garofalo Casarecce pasta.

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Shrimp Pasta Pot

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