Prep Time: 15
Cook Time: 25
1 lb penne pasta
1 tbsp olive oil
2 cloves garlic, thinly sliced
1/4 tsp hot pepper flakes
1 lb deveined peeled large shrimp (21–25 count)
1/4 tsp salt
1/4 tsp black pepper
1 jar (12 oz) water-packed artichoke hearts, drained and chopped
1/2 cup sliced drained jarred roasted red peppers
1/4 cup diced oil-packed sun-dried tomatoes
1/2 cup Newman’s Own® Lemon Basil Vinaigrette
5 oz baby spinach
1/4 cup thinly sliced fresh basil leaves
1/3 cup grated Parmesan cheese
1 lemon, cut into wedges, for serving
Cook penne according to package directions. Reserve 1/4 cup cooking liquid; drain penne.
In large skillet set over medium heat, add oil. Add garlic and hot pepper flakes; cook, stirring frequently, for 1 to 2 minutes or until garlic is lightly golden. Add shrimp, salt and pepper. Cook, stirring occasionally, for 2 to 3 minutes or until shrimp just start to curl and turn pink. Stir in artichoke hearts, roasted red peppers and sun-dried tomatoes. Cook, stirring occasionally, for 2 to 3 minutes or until heated through.
Stir in vinaigrette; bring to a boil. Stir in spinach. Cook, stirring occasionally, for 1 to 2 minutes or until spinach starts to wilt.
Toss in penne and cooking liquid. Cook, stirring occasionally, for 1 to 2 minutes or until sauce clings to penne. Stir in basil. Transfer to large serving bowl.
Garnish with cheese and serve with lemon wedges.