Penne Rosa With Shrimp Recipe 435

PENNE ROSA WITH SHRIMP

Steps:

• Cook penne according to package directions. Drain and set aside.
• In a large skillet with a lid, heat olive oil over medium-low heat. Add in garlic and red pepper flakes, cook for 2 minutes or until garlic begins to soften.
• Add in mushrooms, tomatoes, salt and pepper. Cook for 5 minutes, or until mushrooms begin to release their water.
• Turn heat up to medium-high and add in shrimp. Cook for 1-2 minutes, or until shrimp are pink and opaque. Remove from heat, add in spinach and cover skillet. Let spinach wilt for 2 minutes.
• Remove lid and place skillet back over low heat. Add the penne, Greek yogurt and pasta sauce. Stir until sauce is mixed well and all pasta and veggies are coated. Heat until just warmed through. Divide into pasta bowls and serve topped with parmesan cheese.

SHRIMP PENNE WITH CREAMY ROSA PASTA SAUCE

Steps:

• Add Marinara and Alfredo sauces to a dutch oven or large pot and heat on medium to create a Rosa sauce. When it begins to bubble, reduce heat to low and simmer, stirring occasionally.
• Bring water to boil and prepare Penne according to package directions, cooking JUST to al dente. Drain pasta and rinse immediately in cold water to prevent further cooking. Set aside.
• Add 1 tablespoon extra virgin olive oil to a hot skillet and scorch tomatoes, stirring frequently until they pop and start to shrivel slightly. Set aside.
• Add fresh spinach to Rosa sauce until wilted. Add cooked shrimp, penne and scorched tomatoes into Rosa sauce and let sit for a few minutes.
• Serve with fresh grated Parmesan cheese and basil (optional)

PENNE ROSA WITH SHRIMP RECIPE - (4.3/5)

Steps:

• 1. Cook penne according to package directions, omitting salt and fat. Drain and set aside. 2. In a large skillet with a lid, heat olive oil over medium-low heat. Add in garlic and red pepper flakes, cook for 2 minutes or until garlic begins to soften. 3. Add in mushrooms, tomatoes, salt and pepper. Cook for 5 minutes, or until mushrooms begin to release their water. 4. Turn heat up to medium-high and add in shrimp. Cook for 1-2 minutes, or until shrimp are pink and opaque. Remove from heat, add in spinach and cover skillet. Let spinach wilt for 2 minutes. 5. Remove lid and place skillet back over low heat. Add the penne, Greek yogurt and pasta sauce. Stir until sauce is mixed well and all pasta and veggies are coated. Heat until just warmed through. Divide into pasta bowls and serve topped with parmesan cheese.

PENNE WITH SHRIMP AND HERBED CREAM SAUCE

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and set aside.
• In a large skillet, heat the oil over medium-high heat. Add the shrimp, garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Cook, stirring frequently until the shrimp turn pink and is cooked through, about 3 minutes. Using a slotted spoon, remove the shrimp and set aside.
• Add the tomatoes, 1/4 cup basil, 1/4 cup parsley, and the red pepper flakes. Cook for 2 minutes, stirring constantly. Add the wine, clam juice, and heavy cream. Bring the mixture to a boil. Reduce the heat to medium-low and simmer for 7 to 8 minutes until the sauce thickens. Add 1/4 cup of the Parmesan, the cooked shrimp, the cooked pasta, and the remaining herbs. Toss together until all ingredients are coated. Season, to taste, with salt and pepper.
• Transfer the pasta to a large serving bowl. Sprinkle with the remaining cheese and serve immediately.