Shrimp Pasta Pot

Ingredients

• 6 oz baby spinach 
• 0.3 cup firmly basil leaves fresh packed
• 28 oz canned tomatoes diced canned
• 2 cups chicken broth 
• 12 ounces fusilli pasta 
• 4  garlic cloves sliced
• 2 teaspoons kosher salt 
• 1 tablespoon olive oil 
• 1 teaspoon oregano dried
• 6 servings parmesan cheese freshly grated
• 1 pound shrimp raw deveined peeled
• 0.5 medium size onion yellow sliced

Equipment

• dutch oven

Directions

1. Place first 9 ingredients and, if desired, dried crushed red pepper in a Dutch oven in order of ingredient list. Cover and bring to a boil over medium-high heat (about 12 to 15 minutes). Reduce heat to medium-low, and cook, covered, 10 to 12 minutes or until pasta is slightly al dente, stirring at 5-minute intervals.
2. Remove from heat, and stir in shrimp and spinach. Cover and let stand 10 minutes. Stir just before serving.
3. Serve with Parmesan cheese.
4. Note: We tested with Garofalo Casarecce pasta.