Penne Pasta With Shrimp

Contributed By: h2osafe
Linda May

Serve with a rustic artisan bread, a simple green salad, and a good white wine.

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Total Preparation Time: More than 2 hours
Ingredients: Fish
Actual Cooking Time: 45 minutes
Number of Servings: 4
Meal Type: Entree

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Ingredients

Extra-virgin olive oil
Shallots, coarsly chopped
1 1/4 c. Water in which 1 Tbl. Minor's Chicken Base has been dissolved
1 lb. Fresh Shitake mushrooms, sliced
3 cloves Garlic, minced
Fresh tomatoes, skinned and chopped
Roasted red bell, coarsely chopped
1 can Olives, quartered
Shrimp, peeled and de-veined
12 oz. Penne pasta
Red pepper flakes, optional
Fresh parsley, finely chopped
Fresh grated Parmesan cheese

Preparation

COOK pasta according to the package directions.

WHILE waiting for the water to boil start on rest of ingredients.

COOK shallots in olive oil in a large, heavy skillet over medium-high heat for 2 to 3 minutes.

ADD the chicken broth, turn the heat down a little and let simmer until it looks like the liquid is starting to reduce a little.

ADD the mushrooms and garlic; simmer until mushrooms look cooked and the liquid is reduced a little.

REMOVE mushrooms using a slotted spoon so as to drain as much liquid as possible back into the pan; set aside. (It's OK if some of the shallots and garlic come with it.)

LET the juice simmer a minute or two then add the tomatoes, roasted bell pepper, and olives; let simmer another minute or two.

REMOVE the tomato, pepper, and olives with a slotted spoon so as to drain as much liquid as possible back into the pan and add to the mushrooms; set aside.

ADD the shrimp to the pan and cook 2 or 3 minutes - just until they start to turn pink and opaque.

ADD the mushrooms, tomatoes, red pepper, and olives to the shrimp in the pan, being sure to scrape every bit of juice back into the pan.

COVER the skillet and reduce the the heat to low while you put the pasta in a large serving bowl.

DRIZZLE some olive oil over the penne, add the parsley and gently toss to coat.

ADD the mushroom, shrimp mixture and toss gently, adding more olive oil if the vege mixture has dried out too much.

SPRINKLE liberally with the Parmesan.

SPRINKLE sparingly with the red pepper flakes.

PUT extra red pepper flakes and Parmesan on the table for those who like extra heat or lots of cheese, or both!