Recipe of the Week

Penne with Shrimp and Garlic

¾ pound of peeled and deveined shrimp, fresh or frozen
½ white onion, julienned
1 tablespoon flat leaf parsley, stems removed
½ cup diced tomato
4 cloves garlic, sliced and divided
2-3 tablespoons extra virgin olive oil
2 cups Penne Rigate pasta, uncooked
Sea salt to taste

Cook the pasta in 8 cups of salted water for 10-12 minutes or until al dente.

Heat the olive oil over medium-high heat in a large (12 inch) skillet. Add the onion and add a pinch of salt. Cook, stirring occasionally 3-4 minutes until the onion begins to soften. Add half of the sliced garlic and the shrimp.

Continue cooking until the shrimp is cooked through (2-3 minutes if fresh, 5-6 if frozen).

Add the tomato, parsley and remaining garlic. The garlic may be omitted, but I like the extra garlic added at the end of cooking. That added earlier has cooked down such that you can barely tell it is there.

Continue to cook and stir another minute or two.

Drain the cooked pasta, and add it to the shrimp mixture. Drizzle with extra virgin olive oil. Toss and serve.

This makes 4 very generous servings.

I put this together this evening in less than 30 minutes with ingredients I had on hand. Other possible ingredients include sliced mushrooms, shredded carrot, and strips of red and yellow bell pepper.

Click the link below for pictures of the preparation of this dish.

All the ingredients you need for a quick  and tasty meal.

The onion, garlic and shrimp. The shrimp are just about cooked.

The tomatoes and parsley have been added.

The pasta has been added, as well as a drizzle of olive oil. Your meal is ready to serve.

Bon Appétit!

Comments

[newwavegurly]

Looks good, Allan.

And having moved back down here, no longer in Kroger territory, it was funny to see that logo on the bag of shrimp you used.

I find that keeping a bag of frozen shrimp in my freezer has been a saving grace for me. I whip up simple dishes utilizing them all the time.

[Sallie]

YUM! {copy paste cook :-}

[Allan]

I have to add that this dish tastes even better the next day.

Eaten cold. Right out of the refrigerator.

[laprincessa]

Wow Allan, this'll go great in the new RP Recipe book!

[Allan]

Lisa,

If you like this one you will love my Shrimp Curry.

[bothenook]

ok, so tell me how you stay so slim and trim?

[Allan]

1. There's nothing in this recipe that is unhealthy or fattening.
2. All things in moderation my friend. A small bowl of this was quite satisfying. No need to fill the plate.
3. I never (well not always) go back for seconds.
4. I don't eat this fancy everyday. Once every week or two perhaps. The rest of the time I live at the foot of the cross.
5 Regular exercise.

[Princess Wild Cow]

I make a similar shrimp pasta dish with the same variety of vegetables and pesto. I love it and now I will try yours and love it, too...