Shrimp and Penne Supper

2 cups uncooked whole wheat penne pasta
1 medium onion, chopped
3 garlic cloves, minced
2 teaspoons olive oil, divided
1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic
2 teaspoons Italian seasoning
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/4 cup all-purpose flour
1 cup half-and-half
3/4 cup milk
1 package (10 ounces) fresh spinach, torn
1/2 cup shredded Parmesan cheese, divided
1 pound uncooked medium shrimp, peeled and deveined

Cook pasta according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, cook onion and garlic in 1 teaspoon oil over medium heat for 3 minutes. Stir in the tomatoes, Italian seasoning, salt and pepper flakes.

Combine the flour, half-and-half and milk until smooth; gradually stir into skillet. Bring to a boil, stirring constantly. Add spinach; cook and stir for 2 minutes or until spinach is wilted and sauce is thickened.

Stir in 1/4 cup Parmesan cheese. Drain pasta and place in a serving bowl. Add sauce and toss to coat; keep warm.

In the same skillet, cook the shrimp in remaining oil over medium heat for 3-4 minutes or until shrimp turn pink. Place over pasta mixture; sprinkle with remaining Parmesan cheese. Makes 6 servings.