Penne With Shrimp And Pepper Sauce Recipe
Ingredients
| 12 medium unshelled shrimp | ||
| Bay Leaf | 1 | |
| Ground thyme | 1/4 Teaspoon | |
| 1 tablespoon + 1 teaspoon olive oil | ||
| Red bell peppers | 2 Cup (16 tbs), cubed | |
| 1 cup low-sodium tomato sauce | ||
| Parsley | 1/2 Cup (16 tbs), chopped | |
| Salt | 1/4 Teaspoon | |
| Dried basil | 1/4 Teaspoon | |
| Pinch dried red pepper flakes | ||
| Scallions | 1/4 Cup (16 tbs), sliced | |
| 3 ounces penne or other tubular pasta, cooked and drained | ||
Directions
1 . Peel and devein shrimp; set aside. Place shells in large nonstick skillet; add bay leaf, thyme and 3/4 cup water. Bring to a boil; reduce heat and simmer 8 minutes, stirring, until shells turn opaque. Strain into small bowl, pressing shells to extract all liquid. Discard shells.
2. Wipe out skillet; heat oil. Add bell peppers and saute 10-12 minutes, stirring, until peppers are soft; remove from heat and cool slightly. Place peppers in food processor with tomato sauce, parsley, salt, basil, red pepper flakes and reserved shrimp liquid; process until smooth.
3. Scrape stock puree into skillet. Add scallions and shrimp; cook 3 minutes, until shrimp turn pink, stirring occasionally. (If mixture becomes too thick, add water, 1 tablespoon at a time.) Place penne in large serving bowl; pour shrimp mixture over penne and toss to mix well.
2. Wipe out skillet; heat oil. Add bell peppers and saute 10-12 minutes, stirring, until peppers are soft; remove from heat and cool slightly. Place peppers in food processor with tomato sauce, parsley, salt, basil, red pepper flakes and reserved shrimp liquid; process until smooth.
3. Scrape stock puree into skillet. Add scallions and shrimp; cook 3 minutes, until shrimp turn pink, stirring occasionally. (If mixture becomes too thick, add water, 1 tablespoon at a time.) Place penne in large serving bowl; pour shrimp mixture over penne and toss to mix well.
Chef
