It’s time for another recipe swap, and this month, I was assigned Carrie’s Sweet Life. Carrie is a fellow Minnesotan, and though we’ve never met in person, I feel we at least have some sort of a local connection. I was excited to see that I was assigned her blog, but definitely faced with a tough decision.
So many of her recipes looked wonderful, but in an attempt to add more seafood, and not as much chicken, I settled on Penne Rosa with Shrimp. **Now that I’m looking back to link her blog, I’m seeing a new recipe for Honey Banana Peanut Butter Muffins. I will be back!
In Carrie’s evaluation of her penne rosa, she said it was good, but she didn’t love it. There wasn’t an indication as to why she didn’t love it, but I of course interpreted this as needing more flavor. I made a few minor additions in an attempt to really bring out some deeper flavors. One thing that stuck out to me is that there was a minimal amount of seasoning, so I added some fresh basil and red pepper flakes. Additionally, I added a little white wine to amp up the flavor of the shrimp. Instead of mincing the garlic, I sliced it so there were a little larger pieces throughout the pasta. I love that. If you don’t, mince your garlic.
The result was fabulous. Nate and I really enjoyed this pasta, and the leftovers were almost as good (leftover shrimp just never seems the same, but the pasta was excellent!). The red pepper flakes and basil was a nice combination of heat and flavor, and who doesn’t love a little wine in their shrimp pasta?? The picture doesn’t do it justice – in my opinion, penne is not photogenic. Also, it’s starting to get dark earlier
Penne Rosa with Shrimp
Source: Adapted from Carrie’s Sweet Life
12 oz whole wheat penne pasta
8 oz button mushrooms, sliced
4 cloves garlic, sliced thin
1/2 tbsp red pepper flakes
2 large or 3 medium tomatoes, chopped
salt and pepper
1 lb raw shrimp, peeled and deveined
1/2 cup dry white wine
9 oz fresh spinach, rinsed and dried
1/2 cup marinara sauce
1/3 cup plain non-fat Greek yogurt
handful of basil leaves, roughly chopped
1/4 cup parmesan cheese
1. Cook penne according to package directions. Drain and set aside.
2. In a large deep skillet, heat oil over medium-low heat. Add mushrooms and cook until they begin to soften stirring frequently, about 5-8 minutes. Add garlic, red pepper flakes and tomatoes and cook until garlic becomes fragrant, about 1 minute. Salt and pepper to taste.
3. Increase heat to medium and add shrimp. Add white wine and cook until shrimp become bright pink and are almost cooked through (don’t worry, they’ll continue to cook), about 4 minutes. Turn off heat. Stir in spinach and cover.
4. Meanwhile, in a small bowl, mix together marinara sauce and Greek yogurt. Once spinach has wilted, add sauce to pan and turn heat back on low. Add in pasta and stir until well combined. Stir in basil. Serve and garnish with parmesan cheese.