- 12 ounces penne pasta
- 1/4 cup extra-virgin olive oil
- 4 cloves garlic, minced
- 1 pound uncooked shrimp, peeled and deveined
- 1 bunch broccoli rabe
- 1/8 teaspoon red pepper flakes (optional)
- 3/4 cup cream of chicken soup
- 2 tablespoons dry white wine
- 1 pound ripe tomatoes, diced and drained
- 2 tablespoons fresh lemon juice
- 1/2 cup chopped fresh basil, divided
- 1 cup shredded Parmigiano-Reggiano cheese, divided
- salt and ground black pepper to taste
- Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes. Drain penne and place in a large serving bowl.
- Heat olive oil in a deep skillet over medium-high heat. Cook and stir garlic in the hot oil until fragrant, about 30 seconds; add shrimp and cook until pink and opaque, about 2 minutes. Remove shrimp and set aside, reserving olive oil in skillet.
- Add broccoli rabe and red pepper flakes to skillet; cook and stir until rabe is tender and bright green, about 5 minutes. Add cream of chicken soup, white wine, diced tomatoes, cooked shrimp, lemon juice, 1/4 cup chopped fresh basil, 1/2 cup grated Parmigiano Reggiano cheese, salt, and ground black pepper; cook and stir until tomatoes are heated through, about 2 minutes.
- Toss shrimp and broccoli rabe mixture with penne in serving bowl; top with remaining 1/4 cup basil and 1/2 cup Parmigiano-Reggiano cheese.
04/13/2018
recipepes.com
Shrimp, Broccoli Rabe, and Tomatoes Over Penne Pasta, recipe
PT15M
PT1H
5
455 calories
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