INGREDIENTS
Ingredients for 8 servings
- 1 box Barilla® Penne
- 1 Pound Large Shrimp Peeled and Deveined
- Salt to taste
- 1 teaspoon Black Pepper Freshly Ground
- 1 teaspoon Red Chilli Pepper Flakes
- 3 tablespoons Olive Oil
- 1 Medium Onion Finely Chopped
- 28 Ounces Diced Tomatoes Canned Reserve Liquid no salt added
- 1 Cup Dry White Wine
- 3 Cloves Garlic Chopped
- 1/2 teaspoon Oregano Dried
- 1/4 Cup Fresh Italian Parsley
- 1/4 Cup Fresh Basil Chopped
INSTRUCTIONS
- Bring a large pot of salted water to a boil over high heat and toss the shrimp in a medium bowl with 1 teaspoon each salt, pepper, and red pepper flakes, heat the oil over a medium-high flame in a large, heavy skillet
- Add the shrimp and sauté until just cooked through, about 2 minutes. Transfer the shrimp using a slotted spoon to a large plate and set aside. Add the onion to the same skillet and sauté until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano, and simmer until the sauce thickens, about 10 minutes
- Meanwhile, add the Penne to the boiling salted water and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes.