Shrimp, Broccoli Rabe, and Tomatoes Over Penne Pasta recipe

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Ingredients

12 ounces penne pasta
¼ cup extra-virgin olive oil
4 cloves garlic, minced
1 pound uncooked shrimp, peeled and deveined
1 bunch broccoli rabe
⅛ teaspoon red pepper flakes
¾ cup cream of chicken soup
2 tablespoons dry white wine
1 pound ripe tomatoes, diced and drained
2 tablespoons fresh lemon juice
½ cup chopped fresh basil, divided
1 cup shredded Parmigiano-Reggiano cheese, divided
salt and ground black pepper to taste

Nutrition Info

460.8 calories
carbohydrate: 49.6 g
cholesterol: 127.2 mg
fat: 16.9 g
fiber: 4 g
protein: 27.8 g
saturatedFat: 4.6 g
servingSize: -
sodium: 582.4 mg
sugar: 4.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes. Drain penne and place in a large serving bowl.

  2. Heat olive oil in a deep skillet over medium-high heat. Cook and stir garlic in the hot oil until fragrant, about 30 seconds, add shrimp and cook until pink and opaque, about 2 minutes. Remove shrimp and set aside, reserving olive oil in skillet.

  3. Add broccoli rabe and red pepper flakes to skillet, cook and stir until rabe is tender and bright green, about 5 minutes. Add cream of chicken soup, white wine, diced tomatoes, cooked shrimp, lemon juice, 1/4 cup chopped fresh basil, 1/2 cup grated Parmigiano Reggiano cheese, salt, and ground black pepper, cook and stir until tomatoes are heated through, about 2 minutes.

  4. Toss shrimp and broccoli rabe mixture with penne in serving bowl, top with remaining 1/4 cup basil and 1/2 cup Parmigiano-Reggiano cheese.

Recipe Yield

6 servings

Recipe Note

This shrimp and vegetable pasta dish goes great with a light, crisp white wine. If you love shrimp and you love pasta, why not add some vegetables.

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