Penne with Shrimp and Spicy Tomato Sauce
Penne with Shrimp and Spicy Tomato Sauce requires around 45 minutes from start to finish. This recipe serves 4. Watching your figure? This dairy free and pescatarian recipe has 560 calories, 35g of protein, and 17g of fat per serving. If you have shrimp, salt, lemon juice, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It works well as a rather cheap main course.
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.
Variations: 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.
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.
Penne with Grilled Vegetables and Spicy Tomato Sauce: In place of the shrimp, use grilled or sauted vegetables such as mushrooms, zucchini, eggplant, or green beans, cut into bite-size pieces. Toss the vegetables into the pasta with the sauce.
Wine Recommendation: With its competing spices, strong-flavored cilantro, and acidic tomatoes, this pasta dish calls for a simple Italian white--a pinot grigio, for example.