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.

Course Entrees

Cuisine Coolfood, Mediterranean

Keyword seafood

Servings servings

Calories 310kcal

Ingredients

Spicy Shrimp and Penne

1 1/2 tsp olive oil
12 ounces raw shrimp peeled and deveined (thawed if frozen) – choose a Seafood Watch Best Choice
3 Tbsp green onion trimmed and thinly sliced, scallion
2 cups roasted diced tomatoes canned, drained
1/2 cup roasted peppers drained and chopped
1/2 tsp crushed red chili pepper flakes or to taste
3/4 tsp kosher salt
3/4 tsp black pepper
3 cups roasted garlic-lemon broth (see instructions below)
6 cups whole grain penne pasta cooked al dente according to package directions and drained (about 12 oz dry pasta, uncooked)
1 Tbsp basil leaves fresh, chopped or sliced into ribbons
3 ounces Parmesan cheese about 1/3 cup, shredded and divided in half

Roasted Garlic-Lemon Broth

2 cloves garlic peeled
1/4 tsp olive oil
2 Tbsp water
2 Tbsp cornstarch
2 3/4 cups low sodium vegetable broth
3 Tbsp lemon juice fresh squeezed
1 1/2 tsp lemon zest grated

Instructions

Spicy Shrimp and Penne

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.

Roasted Garlic-Lemon Broth

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.

Notes

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.

This Coolfood recipe is low carbon certified. Learn more!

Nutrition