Description
A twist on shrimp scampi that I threw together for my hungry husband one day, made with things I had in the cupboard. It went over so well that it is a regular at our house now.
Ingredients
- 4 cups penne pasta
- 5 teaspoons olive oil
- 4 cloves garlic, minced
- 1 medium onion, diced
- 1 (16 ounce) can diced tomatoes with green chilies, drained
- ½ lemon, juiced
- 1 pound uncooked medium shrimp, peeled and deveined
- ¼ cup chopped fresh parsley
- salt, to taste
- ground black pepper, to taste
- 1 pinch crushed red pepper flakes, or to taste
- 1 teaspoon grated Parmesan cheese, or to taste
Instructions
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling
- stir in the penne
- and return to a boil. Cook the pasta uncovered
- stirring occasionally
- until the pasta has cooked through
- but is still firm to the bite
- about 11 minutes. Drain well in a colander set in the sink.
- Heat the olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent
- about 5 minutes. Stir in the tomatoes; simmer until heated through
- about 5 minutes more. Add the lemon juice and shrimp. Cook and stir until the shrimp are bright pink on the outside and the meat is no longer transparent in the center
- about 5 minutes. Stir in the parsley
- then season with salt
- pepper
- and red pepper flakes. Serve shrimp and sauce over prepared penne pasta. Sprinkle with Parmesan cheese.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Servings: 4