A delicate sauce made with fresh tomatoes, olive oil, lemon and fragrant herbs lightly coats tender shrimp and penne in this perfect summer meal.
- Portion size 6 servings
- Credits : Canadian Living Magazine: August 2014
- 675 g tomatoes
- 450 g penne
- 3 tablespoons olive oil
- 4 cloves garlic minced
- 1/2 teaspoon fennel seeds
- 1/4 teaspoon hot pepper flakes
- 450 g frozen medium shrimp thawed, peeled and deveined
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon salt
- 1 cup loosely packed fresh mint leaves chopped
- 2 tablespoons drained capers
- 4 teaspoons lemon juice
MethodScore an X in bottom of each tomato. Blanch in boiling water until skins start to loosen, about 15 seconds; drain and let cool. Peel off skins. Cut each in half crosswise; seed and slice into thin strips.
In large pot of boiling salted water, cook pasta according to package directions until al dente. Reserving some of the cooking liquid, drain.
Meanwhile, in skillet, heat oil over medium-high heat; sauté garlic, fennel seeds and hot pepper flakes until fragrant, about 30 seconds. Stir in shrimp; sauté until pink, 2 to 3 minutes. Add parsley and salt; sauté until parsley begins to wilt, about 30 seconds.
Stir in tomatoes; sauté just until softened, about 2 minutes. Add mint, capers and lemon juice; sauté for 30 seconds. Stir in some of the reserved cooking liquid to thin out sauce as needed. Serve over pasta.
Change it up - Penne With Calamari in Tomato and Mint Sauce: Substitute shrimp with cleaned squid. Cut tentacles into 2 pieces; slice tubes into thin rings. Sauté until opaque, about 2 minutes. Continue with recipe.
Nutritional facts per each of 6 servings: about
- Fibre 5 g
- Sodium 594 mg
- Sugars 2 g
- Protein 26 g
- Calories 434.0
- Total fat 10 g
- Cholesterol 115 mg
- Saturated fat 1 g
- Total carbohydrate 60 g
- Iron 41.0
- Folate 78.0
- Calcium 7.0
- Vitamin A 11.0
- Vitamin C 15.0