Sunday, September 21, 2014

Shrimp Penne

  • 1 pound Barilla Penne
  • 1 pound Large Shrimp Peeled Deveined
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Black Pepper Freshly Ground
  • 1 teaspoon Red Chili Pepper Flakes
  • 3 tablespoons Olive Oil
  • 1 Medium Onion Finely Chopped
  • 28 ounces Diced Tomatoes Canned Reserve Liquid
  • 1 cup Dry White Wine
  • 3 cloves Garlic Chopped
  • 1/2 teaspoon Oregano Dried
  • 1/4 cup Fresh Italian Parsley
  • 1/4 cup Fresh Basil Chopped


  1. Bring a large pot of salted water to a boil over high heat
  2. toss the shrimp in a medium bowl with 1 teaspoon each salt, pepper, and red pepper flakes
  3. heat the oil over a medium-high flame in a large, heavy skillet
  4. Add the shrimp and sauté until just cooked through, about 2 minutes
  5. transfer the shrimp using a slotted spoon to a large plate and set aside
  6. add the onion to the same skillet and sauté until translucent, about 5 minutes
  7. add the tomatoes with their juices, wine, garlic, and oregano, and simmer until the sauce thickens, about 10 minutes
  8. Meanwhile, add the penne to the boiling salted water and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes
  9. Drain the pasta
  10. add the cooked penne to the sauce and stir to coat
  11. Add the shrimp and the accumulated juices to the sauce pan and stir to combine
  12. remove the pan from the heat and toss in the parsley and basil
  13. season with more salt to taste
  14. Spoon the mixture into shallow serving bowls and serve

No comments:

Post a Comment