Shrimp, Broccoli Rabe, And Tomatoes Over Penne Pasta
Serves: 5
Brad Rosenbaum
1 January 1970
Based on User reviews:
42
Spice
59
Sweetness
45
Sourness
41
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
340 g
Penne Pasta1 cup
Extra-Virgin Olive Oil4 cloves
Garlic (minced)1 bunch
Broccoli Rabe3 cup
Cream Of Chicken Soup2 tbsps
White Wine (dry)2 tbsps
Lemon Juice (fresh)1
SaltDirections:
1
Fill a large pot with lightly salted water and bring to a boil
2
Stir in penne and return to a boil
3
Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes
4
Drain penne and place in a large serving bowl
5
Heat olive oil in a deep skillet over medium-high heat
6
Cook and stir garlic in the hot oil until fragrant, about 30 seconds; add shrimp and cook until pink and opaque, about 2 minutes
7
Remove shrimp and set aside, reserving olive oil in skillet
8
Add broccoli rabe and red pepper flakes to skillet; cook and stir until rabe is tender and bright green, about 5 minutes
9
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
10
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