Step 1

Mix all of the ingredients in a bowl and let sit for 10-15 minutes before sauteing.

Step 2

Bring a large pot of salted water (2 tablespoons salt per gallon) to boil.

Step 3

Heat a large pan to medium heat then add the extra virgin olive oil. Once hot, add the shrimp and cook for 60-90 seconds per side or until cooked through. Place the cooked shrimp onto a plate and tent with foil to keep warm.

Step 4

Turn the heat to medium-low and add the garlic to the pan. Cook until fragrant and golden (about 1-2 minutes). Next, add the sun dried tomatoes, cook for 30-60 seconds more, then add the wine and turn heat to high. Using a wooden spoon, scrape the bottom of the pan to dislodge any brown bits.

Step 5

At this time cook the pasta until 1 minute less than al dente. Make sure to save 2 cups of pasta water.

Step 6

After 1-2 minutes and once the wine has reduced, add the chicken stock and bring to a simmer. Reduce the heat to medium and cook for 3 minutes.

Step 7

Add the cream, spinach, and Pecorino Romano cheese and cook until the sauce begins to bubble and thicken (about 3-5 minutes).

Step 8

Add the pasta and shrimp to the pan. Cook until the pasta reaches al dente then turn off the heat. Taste test and adjust salt and pepper. If the pasta is dry, loosen it up with the reserved pasta water, a bit at a time, until the consistency is creamy again.

Step 9

Add the basil leaves and serve immediately. Enjoy!