Tuscan Pesto Shrimp Penne
INGREDIENTS:
- 1 lb large shrimp, (peeled and deveined, tail-on)
- 2 tbsp pesto sauce
- 1 tbsp olive oil
- 1 tsp lemon juice
- Salt and pepper to taste
- 12 oz penne pasta
- 2 tbsp olive oil
- 1 cup mushrooms, sliced
- 1 cup zucchini, sliced
- 1/2 cup bell peppers, diced
- 1/2 cup red onion, diced
- 1/4 cup corn kernels
- 2 cloves garlic, minced
- 1/2 tsp red pepper flakes (optional)
For the Rustic Tomato Sauce:
- 2 cups canned crushed tomatoes
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp sugar
- Salt and pepper to taste
For the Garnish:
- 1/2 cup freshly grated Parmesan cheese
- Fresh basil leaves, chopped
INSTRUCTIONS:
1. Marinate the Shrimp:
- In a bowl, combine shrimp, pesto sauce, olive oil, lemon juice, salt, and pepper. Mix well and marinate in the fridge for 15-20 minutes.
2. Cook the Pasta:
- Cook penne pasta according to the package instructions until al dente. Drain and set aside.
3. Prepare the Rustic Tomato Sauce:
- In a medium saucepan, heat olive oil over medium heat.
- Add the minced garlic and sauté until fragrant, about 1 minute.
- Stir in the crushed tomatoes, oregano, basil, sugar, salt, and pepper. Simmer on low heat for 10-15 minutes, stirring occasionally. Set aside.
4. Sauté the Vegetables:
- In a large skillet, heat 2 tbsp of olive oil over medium-high heat.
- Add the mushrooms, bell peppers, red onion, zucchini, and corn. Sauté until the vegetables are tender, about 5-7 minutes. Add a pinch of salt and red pepper flakes if using.
5. Cook the Shrimp:
- In the same skillet (or a separate one), cook the marinated shrimp on medium-high heat for 2-3 minutes per side, or until the shrimp are pink and opaque. Remove from heat.
6. Combine the Pasta and Sauce:
- Toss the cooked pasta in the skillet with the sautéed vegetables.
- Add the rustic tomato sauce and mix until everything is well coated.
7. Plate the Dish:
- Serve the pasta on plates, topping each serving with pesto-marinated shrimp.
- Garnish with freshly grated Parmesan cheese and chopped basil.
