Everything-In-The-Fridge Pasta As Made By Ashley Tyrus-Rawlings

Name: Everything-In-The-Fridge Pasta As Made By Ashley Tyrus-Rawlings
Total time: 35
Yield: 6
Ingredients: ½ teaspoon kosher salt, plus more to taste; 1 lb dried bowtie pasta; ½ lb medium shrimp, deveined, peeled with tails left on; 1 teaspoon black pepper, plus more to taste; 2 tablespoons olive oil, divided; ½ teaspoon red pepper flakes; ½ medium red onion, diced; 3 garlic cloves, minced; 2 cups heavy cream; ½ cup cherry tomato, halved lengthwise; 1 cup broccoli; 1 red bell pepper, seeded and chopped; 1 handful baby spinach; 1 cup shredded parmesan cheese; 1 lemon, juiced; 2 tablespoons fresh basil, thinly sliced, plus more for garnish

Recipe by Ashley Tyrus-Rawlings from tasty.co

Lunch 35 Mins.

Ingredients

6 servings

•

½ teaspoon kosher salt, plus more to taste
•

1 lb dried bowtie pasta
•

½ lb medium shrimp, deveined, peeled with tails left on
•

1 teaspoon black pepper, plus more to taste
•

2 tablespoons olive oil, divided
•

½ teaspoon red pepper flakes
•

½ medium red onion, diced
•

3 garlic cloves, minced

•

2 cups heavy cream
•

½ cup cherry tomato, halved lengthwise
•

1 cup broccoli
•

1 red bell pepper, seeded and chopped
•

1 handful baby spinach
•

1 cup shredded parmesan cheese
•

1 lemon, juiced
•

2 tablespoons fresh basil, thinly sliced, plus more for garnish

Instructions

Bring a large pot of well-salted water to boil over high heat. Add the pasta and cook according to the package directions until al dente, then drain well.
Meanwhile, season the shrimp all over with salt and pepper.
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the shrimp and red pepper flakes and sauté until cooked through, 6–8 minutes. Remove from the pan and set aside.
Reduce the heat to medium and add the onion, and garlic. Cook until the onion is translucent and fragrant, 4–6 minutes, stirring occasionally.
Reduce the heat to low, add the heavy cream, and bring to a low simmer. Add the tomatoes, broccoli, and red bell pepper. Cook for 6–8 minutes, until the vegetables begin to soften. Add the spinach and stir until wilted.
Stir the Parmesan into the sauce until melted, about 2 minutes, then mix in the lemon juice. Add the shrimp and pasta and toss to coat. Sprinkle in the basil and season with more salt and pepper to taste.
Serve the pasta hot, garnished with more basil.
Enjoy!