Shrimp, Broccoli Rabe, and Tomatoes Over Penne Pasta

This shrimp and vegetable pasta dish goes great with a light, crisp white wine. If you love shrimp and you love pasta, why not add some vegetables.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 461 Calories

Ingredients

• 2 tablespoons fresh lemon juice
• salt and ground black pepper to taste
• 4 cloves garlic, minced
• 2 tablespoons dry white wine
• 12 ounces penne pasta
• ¼ cup extra-virgin olive oil
• 1 pound uncooked shrimp, peeled and deveined
• ⅛ teaspoon red pepper flakes (Optional)
• 1 bunch broccoli rabe
• ½ cup chopped fresh basil, divided
• ¾ cup cream of chicken soup
• 1 pound ripe tomatoes, diced and drained
• 1 cup shredded Parmigiano-Reggiano cheese, divided

Recipe Instructions

Step 1

Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes. Drain penne and place in a large serving bowl.

Step 2

Heat olive oil in a deep skillet over medium-high heat. Cook and stir garlic in the hot oil until fragrant, about 30 seconds; add shrimp and cook until pink and opaque, about 2 minutes. Remove shrimp and set aside, reserving olive oil in skillet.

Step 3

Add broccoli rabe and red pepper flakes to skillet; cook and stir until rabe is tender and bright green, about 5 minutes. Add cream of chicken soup, white wine, diced tomatoes, cooked shrimp, lemon juice, 1/4 cup chopped fresh basil, 1/2 cup grated Parmigiano Reggiano cheese, salt, and ground black pepper; cook and stir until tomatoes are heated through, about 2 minutes.

Step 4

Toss shrimp and broccoli rabe mixture with penne in serving bowl; top with remaining 1/4 cup basil and 1/2 cup Parmigiano-Reggiano cheese.