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Penne With Shrimp And Pepper Sauce

chef.jackson's picture
Ingredients
  Shrimp 12 Medium (Unshelled)
  Bay leaf 1
  Ground thyme 1⁄4 Teaspoon
  Olive oil 4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)
  Cubed red bell peppers 2 Cup (32 tbs)
  Low sodium tomato sauce 1 Cup (16 tbs)
  Chopped parsley 1⁄2 Cup (8 tbs)
  Salt 1⁄4 Teaspoon
  Dried basil 1⁄4 Teaspoon
  Dried red pepper flakes 1 Pinch
  Sliced scallions 1⁄4 Cup (4 tbs)
  Penne pasta/Other tubular pasta 3 Ounce, cooked, drained
Directions

1 . Peel and devein shrimp; set aside. Place shells in large nonstick skillet; add bay leaf, thyme and 3/4 cup water. Bring to a boil; reduce heat and simmer 8 minutes, stirring, until shells turn opaque. Strain into small bowl, pressing shells to extract all liquid. Discard shells.
2. Wipe out skillet; heat oil. Add bell peppers and saute 10-12 minutes, stirring, until peppers are soft; remove from heat and cool slightly. Place peppers in food processor with tomato sauce, parsley, salt, basil, red pepper flakes and reserved shrimp liquid; process until smooth.
3. Scrape stock puree into skillet. Add scallions and shrimp; cook 3 minutes, until shrimp turn pink, stirring occasionally. (If mixture becomes too thick, add water, 1 tablespoon at a time.) Place penne in large serving bowl; pour shrimp mixture over penne and toss to mix well.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Shrimp
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
4

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