Green Door Hospitality

Adventures in Everyday Entertaining

Casual Dining: Shrimp, Tomato, and Basil with Penne Pasta

Shrimp Tomato and Basil with Penne

As I prepared for our evening with dinner guests this week, I poured through Cooking Light Magazine to come up with a fun recipe that involved both tomatoes and shrimp.  As per usual, Cooking Light did not disappoint and with a couple adjustments to the recipe, we were ready to entertain.  The results was a really fun and flavorful dish that could also be used as a vegan dish if you substituted the shrimp for vegetables.

Shrimp, Tomato, and Basil with Penne Pasta adapted from Cooking Light Magazine May 2002

  • 1 Tbs olive oil
  • 1 cup chopped shallots
  • 3-4 garlic cloves, chopped
  • 2 1/2 cups chopped roma tomatoes (about 1 1/2 pounds)
  • 1/4 water
  • 1 1/2 tsp sugar
  • 3/4 tsp aleppo crushed red pepper flakes
  • 1 lb medium shrimp, peeled and deveined
  • 1/2 salt
  • cracked black pepper (to taste)
  • 6 cups hot cooked penne pasta (about 12 oz uncooked pasta)
  • 1/2 cup thinly sliced basil
  • shredded Parmesan cheese (optional)

Heat oil in a dutch oven (large skillet would also work) over medium-high heat.  Add shallots and garlic; saute 5 minutes.

Stir in chopped tomato, water, sugar, salt, and pepper flakes.  Cook mixture 15 minutes, stirring occasionally.

Add shrimp.  Cook 4 minutes or until shrimp are done.  Remove from heat.

Add pasta and basil to tomato mixture; toss to combine.

Serve with fresh basil and a side of freshly shredded Parmesan cheese if desired.

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6 comments on “Casual Dining: Shrimp, Tomato, and Basil with Penne Pasta

  1. Sybarite Sauvage
    July 27, 2012

    I love the simplest dishes. And this, with those classic flavors, would not disappoint. And it is a natural fit for good Italian wine– perhaps a Cannonau (aka, Garnacha) from Sardinia which plays well with seafood. (see http://sybaritesauvage.com/2011/08/19/sella-mosca-cannonau-di-sardegna-riserva-2007/).

    • Beyond The Green Door
      July 27, 2012

      Oh that would have been wonderful! As lovely as our dinner was, it was missing the accompaniment wine — our friends didn’t want to drink any alcohol that evening. I will need to get the Cannonau for when we make it again!! Thanks for the tip!

  2. SmallHouseBigGarden
    July 28, 2012

    This looks So tasty! I may have to try this one…….and soon!

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