Step 1

Bring a large pot of well-salted water to boil over high heat. Add the pasta and cook according to the package directions until al dente, then drain well.

Step 2

Meanwhile, season the shrimp all over with salt and pepper.

Step 3

Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the shrimp and red pepper flakes and sauté until cooked through, 6–8 minutes. Remove from the pan and set aside.

Step 4

Reduce the heat to medium and add the onion, and garlic. Cook until the onion is translucent and fragrant, 4–6 minutes, stirring occasionally.

Step 5

Reduce the heat to low, add the heavy cream, and bring to a low simmer. Add the tomatoes, broccoli, and red bell pepper. Cook for 6–8 minutes, until the vegetables begin to soften. Add the spinach and stir until wilted.

Step 6

Stir the Parmesan into the sauce until melted, about 2 minutes, then mix in the lemon juice. Add the shrimp and pasta and toss to coat. Sprinkle in the basil and season with more salt and pepper to taste.

Step 7

Serve the pasta hot, garnished with more basil.

Step 8

Enjoy!