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Shrimp and Penne in Spicy Tomato Sauce

Source of Recipe


"The 15-Minute Gourmet: Noodles"






List of Ingredients



• 12 ounces penne (about 4 cups)
  
• .
  
• -- Spicy Tomato Sauce --
  
• 1 (14-1/2-ounce) can Italian-style stewed tomatoes
  
• 2 Tbsp fresh lemon juice
  
• 1 Tbsp olive oil
  
• 1 tsp minced garlic
  
• 1 tsp Hungarian paprika
  
• 1/2 tsp pepper, or to taste
  
• 1/4 tsp salt, or to taste
  
• 1/8 tsp cayenne, or to taste
  
• 1 tsp minced fresh oregano (or 1/2 tsp dried oregano)
  
• 1 tsp minced fresh rosemary (or 1/2 tsp dried rosemary, crushed)
  
• .
  
• -- To Complete the Recipe --
  
• 1 Tbsp butter
  
• 8 ounces medium shrimp (about 20), shelled and deveined
  
• 2 bay leaves
  
• .
  
• Garnish: Freshly grated Parmesan or crumbled feta cheese (optional)
  






Instructions



1. Bring a large pot of water to a boil over high heat; add salt, then the penne. When the water returns to a boil, stir occasionally to separate the penne. Reduce the heat to medium-high and cook for about 12 to 14 minutes (or according to package directions), until noodles are al dente.
   
   
2. While the penne is cooking, put the sauce ingredients (except the oregano and rosemary) into a food processor; process until the mixture is smooth. Stir in the oregano and rosemary.
   
   
3. When the pasta is nearly done, melt the butter in a large nonstick sauté pan over medium-high heat. Stir in the sauce and bay leaves; heat until the sauce is bubbly. Add the shrimp; cook, stirring and constantly turning the shrimp, for about 2 to 3 minutes or until they are cooked through. Remove the pan from the heat; remove and discard the bay leaves. Use a slotted spoon to transfer the shrimp to a bowl; cover to keep warm. When the penne is done, drain well; return to the pot. Add sauce and toss. Adjust seasonings to taste.
   
   Serve the penne in shallow pasta bowls; arrange the shrimp on top of each serving.
   
   Makes 4 servings.
   
   ...........................
   
   ♦ Advance Preparation:
   
   The sauce can be made up to 2 days in advance; cover and refrigerate. Reheat the sauce, cook the shrimp, and cook the penne just before serving.