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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 1 |
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Ingredients:
12 ounces uncooked multigrain penne pasta |
1 1/2 pounds uncooked large, fresh shrimp |
1 yellow bell pepper, cut into thin strips |
1 red bell pepper, cut into thin strips |
2 tablespoons olive oil |
2 garlic cloves, chopped |
1 pt. grape tomatoes, halved |
1 cup dry white wine |
1/2 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
1/4 teaspoon dried crushed red pepper |
1/4 cup chopped fresh basil |
freshly grated parmesan cheese (optional) |
Directions:
1. Cook pasta according to package directions; drain and set aside.
2. Peel shrimp, and, if desired, devein.
3. Sauté bell peppers in hot oil in a large skillet over medium-high heat 10 minutes or until tender. Add garlic; sauté 1 minute. Add grape tomatoes, and sauté 3 minutes. Add wine and next 3 ingredients; cook 10 minutes, stirring occasionally. Add shrimp and basil, and cook, stirring occasionally, 3 minutes or just until shrimp turn pink. Stir in pasta, and cook until thoroughly heated. Sprinkle with Parmesan cheese, if desired.
4. Note: For testing purposes only, we used Barilla Plus Penne Pasta.
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