Published on June 21, 2022
Recipe: Penne & Shrimp with Burst Cherry Tomatoes
Penne & Shrimp with Burst Cherry Tomatoes
- 6 cups whole-wheat penne pasta (dry)
- ½ cup extra-virgin olive oil
- 6 cups cherry tomatoes
- 4 cloves garlic, minced
- 2 cups basil leaves, chopped
- 1 pound cooked shrimp
- Sea salt and pepper to taste
- Cook pasta according to the directions on package. Drain and run under cold water (just once, do not over-rinse) to prevent over-cooking.
- In a large saucepan, heat olive oil over medium-high heat. Add tomatoes, garlic and salt and pepper. Stir occasionally and cook for about 15-20 minutes until all tomatoes have burst.
- Add cooked shrimp and warm.
- Toss pasta with chopped basil and divide into serving plates or bowls. Top each serving with shrimp and tomato mixture.
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