A few months ago, Amy and I took a quick trip to Charlotte, NC, to catch up with one of our oldest friends, Kit. We all went to college together and our friendship has lasted through the years and all of the accompanying ups and downs that are part of life.
Me (left) and Kit (right). Amy was our photographer.
Jump to RecipeKit is of Italian descent, and has always been an amazing from-scratch cook. About five years ago, she and Karen partnered up to open DeSarno’s, a take-and-bake prepared meal and Italian market. The store has been successful since the very first day, and they’ve built a loyal clientele in Charlotte. If you live nearby, you should check it out!
DeSarno’s | 6420 Rea Road, Suite B4 | Charlotte, NC 28277 | (704) 919-0112
I snapped more than a few pictures because they’ve done such a nice job with their decorating.
Every week brings a new lineup of fresh meals, and there are always homemade salads, breads, and desserts in the case, too.
The day we visited, Kit offered to send us one of their best selling recipes, so today we’re sharing DeSarno’s Tuscan Shrimp Penne.
Doesn’t it look delicious?
Here’s the recipe:
DeSarno’s Tuscan Shrimp Penne
Ingredients
- 1 pound medium or large shrimp, cleaned and deveined
- 4 cups cooked penne pasta
- 1 cup heavy cream
- 1 cup chicken or vegetable broth
- 2 T butter
- 2 cups fresh spinach
- 1 jar diced sundried tomatoes in oil
- 2 T minced fresh garlic
- 2 T cornstarch
- 1 t red pepper flakes (optional)
- 1/2 cup grated parmesan cheese
- Salt and pepper to taste
Instructions
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Set cooked pasta aside.
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Season shrimp with salt and pepper.
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Melt butter in a saute pan with the diced garlic for about 1-2 minutes on medium.
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Add the spinach and the entire jar of sun dried tomatoes with the oil.
Saute until the spinach is wilted.
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Add the pepper flakes and saute another 2 minutes.
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Add the shrimp and cook until no longer pink.
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Mix the cornstarch with the broth.
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Add the heavy cream and broth to the pan and cook until the sauce thickens. Once it starts to thicken, add the pasta and cook until warmed through.
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Serve with the grated parmesan on top.
Kit also sent along her recipe for homemade cream of chicken–so much yummier and healthier than canned soups. They use it in all of their recipes that call for cream of chicken soup and I intend to start doing the same, as we’re really making an effort to eat healthier and cleaner in our house. I plan to share that in a separate post.
I hope you enjoy the recipe. Thanks to Kit for sharing it, and thanks for stopping by!
