Shrimp Penne

Yield: Makes 12 servings (serving size: 1 cup)
Recipe from Southern Living

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Nutritional Information

Amount per serving
  • Calories: 194
  • Calories from fat: 17%
  • Fat: 3.6g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.5g
  • Protein: 13g
  • Carbohydrate: 24g
  • Fiber: 3.3g
  • Cholesterol: 84mg
  • Iron: 2.4mg
  • Sodium: 202mg
  • Calcium: 34mg


  • 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)


  1. 1. Cook pasta according to package directions; drain and set aside.
  2. 2. Peel shrimp, and, if desired, devein.
  3. 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.
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