"A twist on shrimp
scampi." Serving: 4 | Prep: 10m | Ready in: 35m
Ingredients
• 4 cups penne pasta
•
5 tsps. olive oil
•
4 cloves garlic,
minced
•
1 medium onion, diced
•
1 (16 oz.) can diced tomatoes with green chilies, drained
•
1/2 lemon, juiced
•
1 lb. uncooked medium shrimp, peeled and deveined
•
1/4 cup chopped fresh parsley
•
salt, to taste
•
ground black pepper, to taste
•
1 pinch crushed red pepper flakes, or to taste
•
grated Parmesan cheese, or to taste (optional)
Direction
•
In a large pot, pour lightly salted water and set to
a rolling boil over high heat. Stir in the penne when the water is boiling, and
bring back to a boil. Uncover while cooking the pasta, stirring occasionally,
for around 11 minutes till the
pasta has cooked through but still firm to the bite. In a colander set in the
sink, drain the pasta well.
•
In a skillet, heat the olive oil over medium heat.
Blend in the onion and garlic; cook and stir for approximately 5 minutes till
the onion has softened and turned translucent. Mix in the tomatoes; simmer for
an addition of 5 minutes till heated through. Put in the shrimp and lemon
juice. Cook and stir for around 5
minutes till the meat is no longer transparent in the center and the shrimp are
bright pink on the outside. Mix in the parsley, use red pepper flakes, pepper,
and salt for seasoning. Serve sauce and shrimp over prepared
penne
pasta. Use Parmesan cheese to sprinkle over top.
Nutrition
Information
• Calories: 470 calories;
•
Total Carbohydrate: 61.9 g
•
Cholesterol: 173 mg
•
Total Fat: 10 g
•
Protein: 34.3 g
•
Sodium: 383 mg