Penne with Shrimp and Spicy Tomato Sauce

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Paprika, cumin, and ginger lend their aromatic alchemy to a simple, no-cook tomato sauce. You can use the sauce with a wide range of ingredients (see Variations).
Plus: More Pasta Recipes and Tips

Ingredients

1/4 cup olive oil

1 tablespoon lemon juice

1 1/2 teaspoons paprika

1 1/2 teaspoons ground cumin

1/4 teaspoon ground ginger

1/4 teaspoon dried oregano

1/2 teaspoon salt

1/8 teaspoon fresh-ground black pepper

3/4 cup canned crushed tomatoes in thick puree

1/3 cup chopped cilantro or parsley

3/4 pound penne rigate

1 pound medium shrimp, shelled

Instructions

In a large glass or stainless-steel bowl, whisk together the olive oil and the lemon juice with the paprika, cumin, ginger, oregano, salt, and pepper. Stir in the crushed tomatoes and the cilantro.

In a large pot of boiling, salted water, cook the penne rigate until almost done, about 12 minutes. Add the shrimp and cook until it and the pasta are just done, about 1 minute longer. Drain. Toss with the tomato sauce.

Notes

Variations

o Penne with Mozzarella and Spicy Tomato Sauce: Use 1 pound fresh mozzarella, cut into 1/4-inch cubes, in place of the shrimp. Toss the cheese in at the end.

o Penne with Sausage and Spicy Tomato Sauce: Use grilled sausage cut into bite-size pieces in place of the shrimp. Toss the sausage into the pasta with the tomato sauce.

o Penne with Grilled Vegetables and Spicy Tomato Sauce: In place of the shrimp, use grilled or sauteed vegetables such as mushrooms, zucchini, eggplant, or green beans, cut into bite-size pieces. Toss the vegetables into the pasta with the sauce.

With its competing spices, strong-flavored cilantro, and acidic tomatoes, this pasta dish calls for a simple Italian white

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