Directions

1. Preheat the oven to 375 degrees.
2. Drizzle the two whole garlic heads with olive oil and sprinkle with salt and pepper. Place on a large piece of foil and fold the edges up creating a pocket. Roast for 40 minutes or until softened, do not burn. Cool and remove each clove from the skin. (This can be done a few days in advance) You can also buy already roasted garlic in the bulk section at the grocery store.
3. Bring a large pot of water to a rolling boil. Season liberally with salt. It should taste like the sea.
4. Season shrimp with salt and pepper. Heat a large saute pan to a medium-high heat. Add in two tablespoons of the oil from the sun-dried tomato bar. Add in shrimp and cook until bright pink on both sides. Remove from pan.
5. Start to cook pasta in boiling water. Make sure to reserve some cooking liquid.
6. Add another teaspoon of oil from jar to pan. Add onion and garlic. Saute until softened about 2-3 minutes.
7. Add sweet vermouth and red pepper flakes if using. Scrape up brown bits and then simmer sauce until reduced and the alcohol is cooked out, about 3-4 minutes. Swirl in two tablespoons of butter.
8. Add cooked pasta to the sauce, along with roasted garlic and sun-dried tomatoes. Toss.
9. Add in cream. Toss until combined. Add in shrimp and spinach leaves. Toss until combined. If necessary add in starchy pasta water until desired consistency is reached.
10. Season to taste with salt and pepper.