Shrimp and Tomato Penne
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 378.2
- Total Fat: 5.2 g
- Cholesterol: 172.3 mg
- Sodium: 190.9 mg
- Total Carbs: 50.6 g
- Dietary Fiber: 3.7 g
- Protein: 31.2 g
View full nutritional breakdown of Shrimp and Tomato Penne calories by ingredient
Number of Servings: 4
Ingredients
-
225g (Dry) Penne Rigate
2 tsp Olive Oil
4 cloves garlic
540ml Canned Diced Tomatoes (preferably no salt added type)
2.25kg Raw Shrimp (16/20 are a good size), de-veined
10 Leaves Fresh Basil
Fistful of Crushed red pepper flakes
Directions
1. Mince garlic and set a pot of water (enough to cook the pasta) to boil.
2. Put a large skillet on medium heat.
3. Drizzle Olive oil into skillet.
4. Cook garlic in skillet until just golden.
5. Dump tomatoes into skillet with Garlic. The water should be at a rolling boil by now.
6. Put the pasta into the boiling water and stir. It is important to leave the pasta on high heat to maintain a constant rolling boil! Set your timer for 8 minutes. Chop the basil leaves finely.
7. Two options here: (1) peel your shrimp and cut each shrimp into thirds or (2) leave the shells on and keep them whole. Either way, toss them in the chilli flakes and basil.
8. Your sauce should be simmering by now, let it simmer stirring and shaking the skillet.
9. Once the timer goes (8 minutes from putting the pasta in) drain your pasta.
10. Toss the shrimp into the skillet, shake and stir and add the penne, and shake and stir.
11. As soon as the shrimp are cooked (should be about 3 minutes for 16/20 shrimp) remove from heat and serve.
12. Garnish as desired.
Number of Servings: 4
Recipe submitted by SparkPeople user AJOKIC.
2. Put a large skillet on medium heat.
3. Drizzle Olive oil into skillet.
4. Cook garlic in skillet until just golden.
5. Dump tomatoes into skillet with Garlic. The water should be at a rolling boil by now.
6. Put the pasta into the boiling water and stir. It is important to leave the pasta on high heat to maintain a constant rolling boil! Set your timer for 8 minutes. Chop the basil leaves finely.
7. Two options here: (1) peel your shrimp and cut each shrimp into thirds or (2) leave the shells on and keep them whole. Either way, toss them in the chilli flakes and basil.
8. Your sauce should be simmering by now, let it simmer stirring and shaking the skillet.
9. Once the timer goes (8 minutes from putting the pasta in) drain your pasta.
10. Toss the shrimp into the skillet, shake and stir and add the penne, and shake and stir.
11. As soon as the shrimp are cooked (should be about 3 minutes for 16/20 shrimp) remove from heat and serve.
12. Garnish as desired.
Number of Servings: 4
Recipe submitted by SparkPeople user AJOKIC.