Shrimp, Broccoli Rabe, and Tomatoes Over Penne Pasta |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This shrimp and vegetable pasta dish goes great with a light, crisp white wine. If you love shrimp and you love pasta, why not add some vegetables. Ingredients:
12 ounces penne pasta |
1/4 cup extra-virgin olive oil |
4 cloves garlic, minced |
1 pound uncooked shrimp, peeled and deveined |
1 bunch broccoli rabe |
1/8 teaspoon red pepper flakes (optional) |
3/4 cup cream of chicken soup |
2 tablespoons dry white wine |
1 pound ripe tomatoes, diced and drained |
2 tablespoons fresh lemon juice |
1/2 cup chopped fresh basil, divided |
1 cup shredded parmigiano-reggiano cheese, divided |
salt and ground black pepper to taste |
Directions:
1. Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes. Drain penne and place in a large serving bowl.
2. Heat olive oil in a deep skillet over medium-high heat. Cook and stir garlic in the hot oil until fragrant, about 30 seconds; add shrimp and cook until pink and opaque, about 2 minutes. Remove shrimp and set aside, reserving olive oil in skillet.
3. Add broccoli rabe and red pepper flakes to skillet; cook and stir until rabe is tender and bright green, about 5 minutes. Add cream of chicken soup, white wine, diced tomatoes, cooked shrimp, lemon juice, 1/4 cup chopped fresh basil, 1/2 cup grated Parmigiano Reggiano cheese, salt, and ground black pepper; cook and stir until tomatoes are heated through, about 2 minutes.
4. Toss shrimp and broccoli rabe mixture with penne in serving bowl; top with remaining 1/4 cup basil and 1/2 cup Parmigiano-Reggiano cheese.
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