Penne With Shrimp Broccoli & Chili Oil |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Wheat Penne Pasta served with Fresh Garden Vegetables, Shrimp and Sauteed in Chili Oil. The Pasta is tossed with Fresh Herbs and Asiago-Parmesan Cheese when served. The dish has a wonderful combination of flavors from the Pacific Rim and Italy. Ingredients:
2 tablespoons fine sea salt |
1 lb whole wheat penne (al dente) |
3/4 lb fresh broccoli florets |
1/3 cup extra virgin olive oil |
1 green bell pepper (medium diced) |
2 serrano chili peppers (minced) |
1/2 cup red onion (sliced thin) |
2 fresh garlic cloves (chopped) |
2 cups grape tomatoes |
3/4 lb shrimp (p&d 31-41) |
1 tablespoon old bay seasoning |
1/4 cup white zinfandel wine |
1 lemon, juice and zest |
1 lemon (sliced) |
1 cup asiago-parmesan cheese (shaved) |
1/4 cup italian parsley (chopped) |
3 tablespoons fresh thyme leaves (chopped) |
2 teaspoons chili-flavored olive oil |
Directions:
1. Bring 4-6 quarts water to a full boil and add 1-tablespoon fine sea salt. Add penne pasta and cook until al dente about 8-10 minutes. Remove from heat, drain and hold warm.
2. Bring 4-6 quarts water to a full boil and add remaining fine sea salt. Add broccoli florets and blanch for 4-5 minutes. Remove from heat, drain and hold warm.
3. In a large Saute pan heat 3-tablespoons olive oil. Add bell pepper, serrano pepper, red onion, garlic, tomatoes, shrimp and old bay seasoning. Saute 3-4 minutes or until shrimp are cooked.
4. Add white Zinfandel wine and reduce by one-half.
5. Add juice from 1-lemon and lemon zest. Reserve the sliced lemon for garnish.
6. In a large bowl combine penne pasta, broccoli florets, shrimp, lemon juice, lemon zest, asiago-parmesan cheese, remaining olive oil, chili oil and fresh chopped herbs. Toss pasta well and reseason with salt and pepper to taste. Serve on warm plates and garnish with lemon slices.
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