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Spicy Shrimp and Penne
Say goodbye to traditional pasta and hello to this seafood sensation. Tossed in a roasted garlic-lemon broth, there’s also a peppery kick.
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| Servings |
| 6servings |
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- 1 1/2tsp olive oil
- 12ounces raw shrimppeeled and deveined (thawed if frozen) – choose a Seafood Watch Best Choice
- 3Tbsp green oniontrimmed and thinly sliced, scallion
- 2cups roasted diced tomatoescanned, drained
- 1/2cup roasted peppersdrained and chopped
- 1/2tsp crushed red chili pepper flakesor to taste
- 3/4tsp kosher salt
- 3/4tsp black pepper
- 3cups roasted garlic-lemon broth(see instructions below)
- 6cups whole grain penne pastacooked al dente according to package directions and drained (about 12 oz dry pasta, uncooked)
- 1Tbsp basil leavesfresh, chopped or sliced into ribbons
- 3ounces Parmesan cheeseabout 1/3 cup, shredded and divided in half
- 2cloves garlicpeeled
- 1/4tsp olive oil
- 2Tbsp water
- 2Tbsp cornstarch
- 2 3/4cups low sodium vegetable broth
- 3Tbsp lemon juicefresh squeezed
- 1 1/2tsp lemon zestgrated
- In large sauté pan over medium-high heat, heat olive oil.
- Add shrimp and scallion; sauté 1 minute, stirring.
- Add to pan roasted tomatoes, roasted peppers, chili peppers, salt, pepper and garlic-lemon broth. Mix well and simmer until heated through, about 1 minute.
- Add penne, basil and half of Parmesan cheese. Toss to coat and simmer until heated through.
- Divide into six portions; top each serving with remaining Parmesan cheese and whole basil leaves if desired.
- Heat oven to 350 degrees F
- Coat garlic with olive oil, wrap in foil and roast in hot oven until garlic is soft and golden, 25-30 minutes.
- Remove roasted garlic and mash or puree in blender or food processor.
- In small bowl, whisk together water and cornstarch until well blended. Set aside.
- In a stockpot over medium-high heat, bring to a boil broth, pureed garlic, lemon juice and lemon zest. Reduce heat.
- Add cornstarch-water mixture, whisking constantly, until broth thickens and simmers, about 5 minutes.
For shrimp, choose a Seafood Watch Best Choice, like giant freshwater or tiger shrimp, or go to seafoodwatch.org to find other eco-friendly sources.
Experts generally recommend that fish be included twice a week in a balanced diet. For some, however, eating too much seafood can be a health risk. Current federal guidelines advise women who are pregnant or who plan to become pregnant, nursing mothers, and children under 12 to avoid fish that may contain high mercury levels such as shark, tilefish, albacore tuna and king mackerel. Also, pregnant women and people who are at greater risk for foodborne illness should not eat raw or undercooked seafood. Everyone should avoid over-consumption and vary the types of fish eaten as a way to avoid potential issues associated with any single fish species.