Prepare pasta according to package directions.
Servings and Ingredients
|12 oz.||Hy-Vee gluten-free penne rigate|
|2 tbsp.||Hy-Vee Select olive oil, divided|
|1 lbs.||frozen cooked large shrimp, thawed and tails removed|
|3 clove(s)||garlic, minced|
|¼ tsp.||Hy-Vee crushed red pepper flakes|
|½ c.||dry white wine, or gluten-free vegetable broth|
|1||(28-oz.) can plum tomates, undrained and chopped|
|1 tbsp.||Hy-Vee tomato paste|
|Hy-Vee salt, to taste|
|Hy-Vee freshly ground black pepper, to taste|
|¼ c.||fresh basil, coarsely chopped|
|¼ c.||Hy-Vee shredded Parmesan cheese|
Things To Grab
- Large stockpot
- Large non-stick skillet
Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat. Cook shrimp, flipping once, for about 3 minutes or until pink. Transfer to a plate.
Add remaining 1 tablespoon of olive oil to the pan. Add garlic and red pepper flakes; cook until fragrant. Stir in wine and cook 1 minute or until evaporated.
Stir chopped tomatoes into garlic mixture along with the tomato paste, salt, pepper and basil. Bring to a boil, reduce heat and cook for 10 minutes. Return the cooked shrimp to the pan and heat through.
Toss pasta with the sauce and sprinkle with Parmesan cheese.
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 245mg
- Sodium: 1420mg
- Total Carbohydrates: 76g
- Protein: 36g
Hy-Vee gluten-free penne rigate package