"A shrimp and vegetable
pasta dish." Serving: 6 | Prep: 20m | Ready in: 55m
Ingredients
• 12 oz. penne pasta
•
1/4 cup extra-virgin olive oil
•
4 cloves garlic, minced
•
1 lb. uncooked shrimp, peeled and deveined
•
1 bunch broccoli rabe
•
1/8 tsp. red pepper flakes (optional)
•
3/4 cup cream of chicken soup
•
2 tbsps. dry white
wine
•
1 lb. ripe tomatoes, diced and drained
•
2 tbsps. fresh lemon juice
•
1/2 cup chopped fresh basil, divided
•
1 cup shredded Parmigiano-Reggiano cheese, divided
•
salt and ground black pepper to taste
Direction
•
In a large pot, boil lightly salted water. Mix in
penne and bring back to a boil. Uncover while cooking pasta for around 11
minutes, stirring occasionally, till cooked through but still firm to the bite.
Drain penne; and in a large serving
bowl, place pasta.
• In a deep
skillet, heat olive oil over medium-high heat. Cook and stir garlic in the hot oil for nearly 30
seconds till fragrant; add shrimp and cook for nearly 2 minutes till opaque and
pink. Take away shrimp and leave aside, keep the olive oil in skillet for reserving.
• Add red pepper
flakes and broccoli rabe to skillet; cook and stir for around
5
minutes till rabe is softened and bright green. Put in white wine, cream of
chicken soup, cooked shrimp, diced tomatoes, 1/4 cup chopped fresh basil, lemon
juice, salt, ground black pepper, and a half cup grated Parmigiano Reggiano
cheese; cook and stir for around 2 minutes till tomatoes are heated through.
• In serving bowl,
toss broccoli rabe mixture and shrimp with penne; place the rest 1/4 cup basil and a half cup Parmigiano-Reggiano
cheese on top.
Nutrition
Information
• Calories: 461 calories;
•
Total Carbohydrate: 49.6 g
•
Cholesterol: 127 mg
•
Total Fat: 16.9 g
•
Protein: 27.8 g
•
Sodium: 582 mg