Penne With Shrimp And Pepper Sauce
|Shrimp||12 Medium (Unshelled)|
|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)|
|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|
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.