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Shrimp, Broccoli Rabe, and Tomatoes Over Penne Pasta

Shrimp, Broccoli Rabe, and Tomatoes Over Penne Pasta

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Nabom

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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 461 kcal
  • 23%
  • Fat:
  • 16.9 g
  • 26%
  • Carbs:
  • 49.6g
  • 16%
  • Protein:
  • 27.8 g
  • 56%
  • Cholesterol:
  • 127 mg
  • 42%
  • Sodium:
  • 647 mg
  • 26%

Based on a 2,000 calorie diet

Directions

  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.
  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.
  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.
  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.
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Reviews

janet
0
11/12/2014

This dish has a decidedly Italian flavor and is delicious. I used frozen broccoli because that is what was on hand (we are on vacation) and I would definitely use the broccoli rabe or fresh broccoli in the future and add it right at the end so it is hot and crisp when served. I think it would be a 4 star meal with fresh broccoli and perhaps some zucchini mixed in.

lovestohost
0
3/16/2014

This was just ok for us. I had to make a few minor tweaks for what we had on hand (broccoli in place of rage and canned dice tomatoes in place of fresh), but none that should have drastically altered the flavor profile. I also used a ton less EVOO to lighten it up a bit. This just didn't taste like a happy marriage; I'm not sure what the purpose of the chicken soup is, but I wish I'd gone w/my instincts and left it out. THANKS for the recipe!