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.
