Instructions:
- Cook the penne pasta according to the package instructions until it’s al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for about 1 minute until it becomes fragrant.
- Add the shrimp to the skillet and cook for 2-3 minutes per side until they turn pink and opaque. Remove the cooked shrimp from the skillet and set them aside.
- In the same skillet, pour in the heavy cream and chicken broth. Bring the mixture to a gentle simmer, then stir in the grated Parmesan cheese. Continue to cook, stirring, until the sauce thickens and the cheese is completely melted.
- Add the shredded mozzarella cheese to the sauce and stir until it’s smooth and creamy. If desired, season with salt, pepper, and red pepper flakes for a bit of heat.
- Return the cooked shrimp to the skillet and add the fresh spinach leaves. Stir everything together and cook for a few minutes until the spinach wilts and the shrimp are heated through.
- Add the cooked penne pasta to the skillet and toss it in the creamy sauce, making sure everything is well combined.
- Garnish your cheese shrimp penne pasta with fresh basil or parsley, if desired.
- Serve the dish hot, and enjoy your cheesy, shrimp-filled pasta with a side salad or some crusty bread.
