Earlier this week I whipped up a batch of this beautiful pasta, adding in a few of my favorite ingredients (wine & onions!), and posted a picture of the lovely results on instagram. I was so surprised and pleased when a friend from work joked about sharing the leftovers and I had plenty to share! We had a fun little lunch date in my cubicle – this recipe’s for you, Jessica!
If I make it again, I’ll think I’ll go for a home made marinara, or skip it and just use twice as many diced tomatoes. The flavors here are really well balanced and this reminded me how much I love shrimp in the right dish. I’ve been meaning to cook with more seafood for a while now!
Penne Rosa with Shrimp
adapted from back to her roots
12 ounces whole wheat penne
1/4 cup dry white wine
2 tablespoons olive oil
4 cloves garlic, minced
1 pinch crushed red pepper flakes
8 ounces mushrooms, sliced (I used cremini)
14 oz can diced tomatoes, drained
1 medium yellow onion, diced
1 tspn salt
Freshly ground pepper to taste
4 cups fresh spinach
10 ounces medium raw shrimp, peeled and de-veined
1/2 cup marinara sauce
1/3 cup plain Greek yogurt (or sour cream if you’re not counting calories)
1/4 cup grated parmesan cheese
Cook pasta in a large pot of salted, boiling water until al dente; drain and set aside.
In a large skillet with a lid, heat olive oil over medium heat. Saute the onion over medium heat until it becomes translucent, about 5 minutes. Add in garlic and red pepper flakes, cook for an additional 2 minutes. Add in the wine mushrooms, tomatoes, salt and pepper. Cook for 5-7 minutes until the wine is reduced and the mushrooms are just beginning to get tender. Turn heat up to medium-high and add in shrimp. Cook for 1-2 minutes, or until shrimp are pink and opaque. Remove from heat, add in spinach and cover skillet. Let spinach wilt for 2 minutes. Add the yogurt, parmesan and marinara. Mix well. Fold in the pasta and stir until sauce the pasta and veggies are well coated.
Heat until just warmed through over low heat.