shrimp, broccoli rabe, and tomatoes over penne pasta

Ingredients

• Servings: 6
• 12 ounces penne pasta
• 1/4 cup extra-virgin olive oil
• 4 cloves garlic, minced
• 1 pound uncooked shrimp, peeled and deveined
• 1 bunch broccoli rabe
• 1/8 teaspoon red pepper flakes (optional)
• 3/4 cup cream of chicken soup
• 2 tablespoons dry white
• 1 pound ripe tomatoes, diced and drained
• 2 tablespoons fresh lemon juice
• 1/2 cup chopped fresh basil, divided
• 1 cup shredded parmigiano-reggiano cheese, divided
• salt and ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• 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.
• 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.
• 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 , 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.
• 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.