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Shrimp Penne

Prep time 30 mins
Cook time 35 mins
Yield Makes 12 servings (serving size: 1 cup)

Ingredients

  • 12 ounces uncooked multigrain penne pasta
  • 1 1/2 pounds uncooked large, fresh shrimp
  • 1 yellow bell pepper, cut into thin strips
  • 1 red bell pepper, cut into thin strips
  • 2 tablespoons olive oil
  • 2 garlic cloves, chopped
  • 1 pt. grape tomatoes, halved
  • 1 cup dry white wine
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon dried crushed red pepper
  • 1/4 cup chopped fresh basil
  • Freshly grated Parmesan cheese (optional)

Nutrition Information

  • calories 194
  • caloriesfromfat 17 %
  • fat 3.6 g
  • satfat 0.5 g
  • monofat 1.8 g
  • polyfat 0.5 g
  • protein 13 g
  • carbohydrate 24 g
  • fiber 3.3 g
  • cholesterol 84 mg
  • iron 2.4 mg
  • sodium 202 mg
  • calcium 34 mg

How to Make It

  1. Cook pasta according to package directions; drain and set aside.

  2. Peel shrimp, and, if desired, devein.

  3. Sauté bell peppers in hot oil in a large skillet over medium-high heat 10 minutes or until tender. Add garlic; sauté 1 minute. Add grape tomatoes, and sauté 3 minutes. Add wine and next 3 ingredients; cook 10 minutes, stirring occasionally. Add shrimp and basil, and cook, stirring occasionally, 3 minutes or just until shrimp turn pink. Stir in pasta, and cook until thoroughly heated. Sprinkle with Parmesan cheese, if desired.

  4. Note: For testing purposes only, we used Barilla Plus Penne Pasta.