Penne With Spinach Shrimp Tomatoes And Basil Recipes

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PENNE WITH SPINACH, SHRIMP, TOMATOES AND BASIL



Penne with Spinach, Shrimp, Tomatoes and Basil image

This attractive and flavorful main course is perfect for weeknight entertaining. An easy Penne with Spinach, Shrimp, Tomatoes and Basil recipe.

Categories     Herb     Pasta     Tomato     Sauté     Lemon     Shrimp     Healthy     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 9

12 ounces penne pasta
2 tablespoons olive oil
1 pound uncooked medium shrimp, peeled, deveined
3 garlic cloves, minced
5 large plum tomatoes, cut into thin wedges
6 tablespoons chopped fresh basil
3 tablespoons fresh lemon juice
2 teaspoons grated lemon peel
6 cups (packed) baby spinach leaves (about 6 ounces)

Steps:

  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Ladle 1 cup pasta cooking liquid into small bowl and reserve. Drain pasta. Return pasta to pot; cover to keep hot.
  • Meanwhile, heat oil in large nonstick skillet over medium-high heat. Sprinkle shrimp with salt and pepper. Add shrimp and garlic to skillet and sauté 2 minutes. Add tomatoes, 4 tablespoons basil, lemon juice and lemon peel and sauté until shrimp are cooked through, about 3 minutes.
  • Add spinach leaves to hot pasta; toss until spinach wilts. Add shrimp mixture and toss to blend. Add enough of reserved pasta cooking liquid to moisten. Season to taste with salt and pepper. Transfer pasta to bowl.
  • Sprinkle with remaining 2 tablespoons basil and serve.

PENNE PASTA WITH CHEESY SHRIMP AND SPINACH



Penne Pasta with Cheesy Shrimp and Spinach image

Time 25m

Number Of Ingredients 10

8 ounces uncooked pasta
1 pound shrimp, deveined and peeled
2 tbsp Olive Oil
3 cloves garlic, minced
4 ounces sun dried tomatoes, drained and cut
2 cups of baby spinach
1 ½ cup skim milk
1 tbsp flour
1 tbsp Basil
½ tsp red chili flakes

Steps:

  • FIRST STEP:Boil the pasta in a pot of salted water until the pasta is al dente. Put oil into a skillet and add the garlic SECOND STEP:Saute until the garlic is fragrant Add in the shrimp, the sun dried tomatoes, red chili flakes, basil and salt if desired. THIRD STEP:Cook until the shrimp are done, but do not overcook When shrimp is done, set on a plate and put to the side FOURTH STEP:Add in the flour and the milk to the skillet and whisk well Season with salt and pepper to taste FIFTH STEP:Put the spinach into the skillet and cook until the spinach is just barely wilted Add the shrimp back into the skillet Drain and rinse the cooked pasta SIXTH STEP:Add the pasta into the skillet and stir to combine all Top with chopped parsley and Enjoy!

Nutrition Facts : Calories 565 calories, Carbohydrate 69 grams carbohydrates, Cholesterol 304 milligrams cholesterol, Fat 13 grams fat, Protein 43 grams protein, ServingSize 1

PENNE WITH SHRIMP, SCALLOPS, BELL PEPPERS AND SUN-DRIED TOMATOES



Penne With Shrimp, Scallops, Bell Peppers and Sun-Dried Tomatoes image

Make and share this Penne With Shrimp, Scallops, Bell Peppers and Sun-Dried Tomatoes recipe from Food.com.

Provided by King Lu

Categories     One Dish Meal

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 17

1/2 cup sun-dried tomato packed in oil
1 red pepper, sliced
1 yellow pepper, sliced
1 orange bell pepper, sliced
1/2 lb raw shrimp, deveined, peeled
1/2 lb sea scallops, cut in half
1/2 cup fresh basil, chopped, separate into two 1/4 cup piles
2 garlic cloves, chopped
1/2 teaspoon dried oregano
2 tablespoons extra virgin olive oil
1/2 tablespoon canola oil, flavoured with sun dried tomatoes
2 cups chicken broth
3/4 cup dry white wine
3 tablespoons tomato paste, heaping
2/3 cup heavy cream (optional)
12 ounces penne pasta
3/4 cup parmesan cheese, grated

Steps:

  • Combine and heat both oils in a heavy large skillet over medium-high heat.
  • Add peppers and saute until crisp-tender, about 5 minutes.
  • Using a slotted spoon, transfer peppers to a bowl.
  • Add sundried tomatoes, shrimp, scallops, 1/4 cup of basil, garlic and oregano to the same skillet and saute until the shrimp are just opaque in the centre, about 3 minutes.
  • Transfer shrimp and scallop mixture to the bowl with peppers, cover and set aside.
  • Add broth, wine and tomato paste to same skillet.
  • Boil until sauce thickens slightly, stirring occasionally, about 6 minutes.
  • During the last minute add cream if you are using it, and let cook an extra minute or two.
  • Meanwhile cook pasta in a large pot of boiling salted, oiled water until tender, but still firm to bite.
  • Drain; return pasta to same pot.
  • Add contents of bowl, sauce, remaining 1/4 cup of basil and cheese to pasta.
  • Toss over low heat until warmed through and sauce coats pasta.
  • Season with salt and pepper to taste and enjoy.
  • Note: If all peppers are not available any combination will do.
  • Shrimps and Scallops can be replaced with chicken.

Nutrition Facts : Calories 698.5, Fat 20.1, SaturatedFat 5.3, Cholesterol 121.7, Sodium 983.1, Carbohydrate 84.8, Fiber 12.7, Sugar 4.9, Protein 39.6

PENNE WITH TOMATOES AND BASIL



Penne with Tomatoes and Basil image

Provided by Bobby Flay

Categories     main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 12

2 tablespoons canola oil
1/4 large Spanish onion, finely diced
4 cloves garlic, crushed with a sprinkle of kosher salt and finely chopped to a paste
One 28-ounce can plum tomatoes
8 ounces penne pasta
Kosher salt and freshly ground black pepper
3/4 cup grated Parmigiano-Reggiano, plus 3/4 cup, for garnish
1/4 cup fresh flat-leaf parsley, finely chopped
12 fresh basil leaves, torn
1/4 to 1/2 teaspoon Calabrian red chile flakes
Extra-virgin olive oil, for drizzling
1/2 cup fresh ricotta, for garnish

Steps:

  • Heat the canola oil in a large high-sided saute pan or saucepan over high heat until it begins to shimmer. Add the onions, garlic and tomatoes with the juice. Mash the tomatoes with a potato masher in the pan and bring to a boil. Reduce the heat to a simmer and cook until the tomatoes begin to soften, about 20 minutes.
  • Meanwhile, bring a large pot of water to a boil, add the penne and 2 tablespoons salt and cook until al dente, 8 to 10 minutes. Reserve 1 cup of the pasta water. Drain the pasta.
  • Mash the tomatoes again until coarsely chopped. Add 1/4 to 1/2 cup of pasta water to thin out the sauce and continue to cook, stirring occasionally, until thickened, about 20 minutes; season with salt and pepper. Thin with additional pasta water if necessary.
  • Transfer the pasta to the sauce; season with salt and pepper. Add some of the Parmigiano-Reggiano to the pan and combine. Cook the pasta in the sauce for 1 to 2 minutes, adding more grated cheese as the pasta cooks. Add some of the basil and parsley and the chile flakes and then drizzle with olive oil. Season with salt and pepper.
  • Transfer the pasta to a large shallow serving dish and top with freshly grated cheese. Top with the ricotta and drizzle with 2 tablespoons olive oil. Garnish with the remaining basil and parsley; serve immediately.

PENNE WITH SHRIMP



Penne with Shrimp image

A light but tasty Italian dish!

Provided by K Douglas

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 8

Number Of Ingredients 8

1 (16 ounce) package penne pasta
2 tablespoons olive oil
¼ cup chopped red onion
1 tablespoon chopped garlic
¼ cup white wine
2 (14.5 ounce) cans diced tomatoes
1 pound shrimp, peeled and deveined
1 cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Heat the oil in a skillet over medium heat. Stir in onion and garlic, and cook until onion is tender. Mix in wine and tomatoes, and continue cooking 10 minutes, stirring occasionally.
  • Mix shrimp into the skillet, and cook 5 minutes, or until opaque. Toss with pasta and top with Parmesan cheese to serve.

Nutrition Facts : Calories 385.3 calories, Carbohydrate 48.5 g, Cholesterol 95.1 mg, Fat 8.5 g, Fiber 3.5 g, Protein 24.5 g, SaturatedFat 2.6 g, Sodium 398.5 mg, Sugar 3.7 g

PENNE WITH SHRIMP, ASPARAGUS & SUN-DRIED TOMATOES



Penne With Shrimp, Asparagus & Sun-Dried Tomatoes image

Absolutely delicious and pretty quick! Adapted from an epicurious.com recipe. Quick and flavorful pasta that's special enough for company.

Provided by Lisa in Acworth

Categories     Penne

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

3/4 cup drained sun-dried tomato packed in oil, about 4 oz,sliced,4 tbsp oil reserved
1 lb asparagus, trimmed & cut on diagonal into 1/2 inch pieces
1 1/2 lbs uncooked peeled and deveined shrimp
1/2 cup chopped fresh basil
2 cloves garlic, chopped
1/2 teaspoon dried oregano
1/4 teaspoon dry crushed red pepper (I added more b/c I like it spicy)
1 3/4 cups canned low sodium chicken broth
1/2 cup dry white wine
2 tablespoons tomato paste
16 ounces penne pasta
3/4 cup grated parmesan cheese

Steps:

  • Heat oil reserved from tomatoes in heavy large skillet over medium-high heat.
  • Add asparagus and saute until crisp-tender, about 5 minutes.
  • Using slotted spoon, transfer asparagus to bowl.
  • Add sundried tomatoes, shrimp, 1/4 cup basil, garlic, oregano, and crushed red pepper to same skillet and saute until shrimp are just opaque in center, about 3 minutes.
  • Transfer shrimp mixture to bowl with asparagus.
  • Add broth, wine and tomato paste to same skillet.
  • Boil until sauce thickens slightly, stirring occasionally, about 6 minutes.
  • Meanwhile, cook pasta until al dente.
  • Drain, return pasta to same pot.
  • Add shrimp mixture, sauce, remaining 1/4 cup basil and cheese to pasta.
  • Toss over medium heat until warmed through and sauce coats pasta.
  • Season with salt& pepper and serve.

Nutrition Facts : Calories 810.3, Fat 14.5, SaturatedFat 4.5, Cholesterol 375, Sodium 2066.7, Carbohydrate 107.5, Fiber 16.5, Sugar 3.1, Protein 60.9

PENNE WITH TOMATOES BASIL AND GARLIC



Penne With Tomatoes Basil and Garlic image

Provided by Moira Hodgson

Categories     dinner, easy, quick, pastas, main course

Time 15m

Yield 4 servings

Number Of Ingredients 6

1 pound penne
2 tablespoons extra-virgin olive oil
3 to 4 ripe tomatoes, seeded and chopped
1/2 cup basil leaves, coarsely chopped
1 clove garlic, green part removed, minced
Coarse salt and freshly ground pepper to taste

Steps:

  • Cook the penne in boiling salted water and drain when al dente.
  • Pour the oil into a large serving bowl and add the penne. Toss and add the tomatoes, basil and garlic. Season to taste with salt and pepper and serve.

Nutrition Facts : @context http, Calories 503, UnsaturatedFat 7 grams, Carbohydrate 90 grams, Fat 9 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 540 milligrams, Sugar 6 grams

CREAMY TOMATO SHRIMP WITH PENNE



Creamy Tomato Shrimp with Penne image

This creamy pasta dish looks and tastes like it's meant for festive occasions but only takes 20 minutes to make. As Cassie says, "People love this entree's flavor and think it's complicated, but jarred sauces make it so fast." Cassie Conrad - Prescott Valley, AZ

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 11

2 cups uncooked penne pasta
1 pound uncooked medium shrimp, peeled and deveined
1 teaspoon minced garlic
1/2 teaspoon crushed red pepper flakes
2 tablespoons olive oil
1-1/2 cups spaghetti sauce
1 carton (10 ounces) refrigerated Alfredo sauce
2 tablespoons butter
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons minced fresh parsley

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet, saute the shrimp, garlic and pepper flakes in oil until shrimp turn pink. Stir in the spaghetti sauce, Alfredo sauce, butter, salt and pepper; heat through., Drain pasta; serve with shrimp mixture. Sprinkle with parsley.

Nutrition Facts : Calories 608 calories, Fat 38g fat (14g saturated fat), Cholesterol 214mg cholesterol, Sodium 1535mg sodium, Carbohydrate 39g carbohydrate (10g sugars, Fiber 3g fiber), Protein 29g protein.

SHRIMP AND PENNE SUPPER



Shrimp and Penne Supper image

Weeknights will be a breeze when you follow Sarah Newman's method for preparing this easy shrimp supper. From Brooklyn Center, Minnesota, she writes, "I saute the garlic and onion in the morning and add the tomatoes. I also stir together the milk, flour and half and half and put both mixtures in the refrigerator. When it's close to dinner time, I just cook the pasta and shrimp and put the few remaining ingredients together, and dinner is served!"

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 14

2 cups uncooked whole wheat penne pasta
1 medium onion, chopped
3 garlic cloves, minced
2 teaspoons olive oil, divided
1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic
2 teaspoons Italian seasoning
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/4 cup all-purpose flour
1 cup fat-free half-and-half
3/4 cup fat-free milk
1 package (10 ounces) fresh spinach, torn
1/2 cup shredded Parmesan cheese, divided
1 pound uncooked medium shrimp, peeled and deveined

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, cook onion and garlic in 1 teaspoon oil over medium heat for 3 minutes. Stir in the tomatoes, Italian seasoning, salt and pepper flakes. , Combine the flour, half-and-half and milk until smooth; gradually stir into skillet. Bring to a boil, stirring constantly. Add spinach; cook and stir for 2 minutes or until spinach is wilted and sauce is thickened. Stir in 1/4 cup cheese. Drain pasta and place in a serving bowl. Add sauce and toss to coat; keep warm. , In the same skillet, cook the shrimp in remaining oil over medium heat for 3-4 minutes or until shrimp turn pink. Place over pasta mixture; sprinkle with remaining cheese.

Nutrition Facts : Calories 342 calories, Fat 6g fat (2g saturated fat), Cholesterol 117mg cholesterol, Sodium 852mg sodium, Carbohydrate 47g carbohydrate (11g sugars, Fiber 5g fiber), Protein 25g protein. Diabetic Exchanges

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