Rigatoni Shrimp Florentine

This delicious shrimp florentine pasta doesn't use heavy cream so it's a much lighter version of the classic dish.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the rigatoni to al dente then drain. While the pasta cooks heat olive oil and butter to medium heat in a large skillet and cook the onion for 2 minutes. Then add the shrimp, basil and parsley cooking 2-3 minutes, flipping shrimp halfway through. Add the broth and spinach and cook 2 minutes before adding the tomato sauce and cream. Whisk the cornstarch and water together then whisk into the pan and cook 2-3 minutes to slightly thicken. Finally add the pasta to the skillet, toss to coat with sauce and add the parmesan, salt and pepper. Heat through 3-4 minutes. Serves 2-3

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