Wednesday, May 23, 2012

Recipe: Penne Rosa with Shrimp

After several failed recipes recently, this one was a big win. Pretty easy, and makes a ton of food - so I froze the leftovers to have after baby comes and I don't feel like cooking! Trying to do more of that, and not doing the greatest job so far... You could easily halve the recipe if you're only cooking for two people / don't want leftovers.


  • 1 box penne pasta (most likely 16 oz)
  • 1 bag medium raw shrimp, thawed and peeled
  • 1 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 pinch crushed red pepper flakes (or more, if you like spicy! a little goes a long way)
  • 2 medium tomatoes, chopped
  • 1 bunch fresh spinach
  • 1/3 cup tomato sauce
  • 1/3 cup alfredo sauce
  • Parmesan cheese to taste
  • Salt and Pepper to taste

  1. Cook and drain the pasta according to the box
  2. Meanwhile, in a large skillet, heat olive oil over medium-low heat
  3. Add garlic and red pepper flakes to skillet; cook for about 2 minutes (until garlic begins to soften, but not brown!)
  4. Add in tomatoes, salt and pepper; cook for about 5 minutes (until tomatoes release juices)
  5. Turn up heat to medium-high and add shrimp; cook for 2 minutes (until shrimp are pink and opaque)
  6. Remove from heat
  7. Rip spinach leaves from stems and add to skillet; cover and let steam for 2 minutes (until spinach is wilted)
  8. Place skillet back over low heat; add pasta, tomato sauce and alfredo sauce and stir until everything is coated and heated through
  9. Serve and top with parmesan cheese

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