How to make it
In a large pan, heat 1 Tbsp. of the sun-dried tomato oil on medium-high heat. Add shrimp to the pan and cook on both sides until just pink, about 2 minutes. Remove the shrimp from the pan and set aside.
To the same pan, add remaining sun-dried tomato oil, shallots and Lee Kum Kee Minced Garlic. Cook until shallots begin to change color and the mixture is fragrant. Add in the tomato paste and allow to caramelize for about 2 minutes. Add the sun-dried tomatoes (chopped or whole) and Lee Kum Kee Chiu Chow Style Chili Oil. Stir to combine.
Lower the heat and stir in the heavy cream, season with salt and pepper to taste. Let that simmer for a few minutes until the sauce has slightly thickened.
Next add in the fresh spinach, cooked pasta and parmesan cheese. Stir until well incorporated and pasta is heated through.
Finish by re-introducing the shrimps into the pot and garnish with more parmesan cheese. For added heat, top with more Lee Kum Kee Chiu Chow Style Chili Oil. Enjoy!