Wednesday, April 3, 2013

Penne with Shrimp & Spicy Tomato Sauce

This pasta is a quick and tasty meal perfect for a weeknight. It's not too heavy, so it's great for a nice warm spring or summer day. Enjoy it with a simple green salad and some fresh bread.

Penne with Shrimp & Spicy Tomato Sauce
1/4 cup olive oil
1 tablespoon fresh lemon juice
1 1/2 teaspoons paprika
1 1/2 teaspoons ground cumin
1/4 to 1/2 teaspoon crushed red pepper flakes
1/4 teaspoon ground ginger
1/4 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon black pepper
3/4 cup canned crushed tomatoes
1/3 cup chopped parsley
3/4 pound penne
1 pound medium shrimp
freshly shaved parmesan, optional for serving

In a large bowl, whisk together the olive oil and lemon juice with the paprika, cumin, red pepper flakes (adjust amount to desired level of spiciness), ginger, oregano, salt, and pepper. Stir in the crushed tomatoes and chopped parsley.

In a large pot of boiling, salted water, cook the penne pasta until al dente (about 10 minutes). Add the shrimp and cook until opaque and cooked through (about 2 minutes longer). 

Drain the pasta and shrimp. Toss with the tomato sauce. 

Garnish with a sprinkle of extra parsley and freshly shaved parmesan cheese.


recipe slightly adapted from

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