Mediterranean Shrimp with Sun-Dried Tomato Penne
Tuscan-Style Garlic Shrimp with Herb-Infused Penne and Sun-Dried Tomatoes
Ingredients:
1 lb large shrimp, peeled and deveined
12 oz penne pasta
1/2 cup sun-dried tomatoes, julienned (oil-packed, drained)
3 tablespoons olive oil
4 cloves garlic, minced
1 small red onion, finely diced
1 red bell pepper, sliced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon red pepper flakes (adjust to taste)
1/4 cup fresh lemon juice
1 cup cherry tomatoes, halved
1/3 cup Kalamata olives, pitted and halved
1/2 cup feta cheese, crumbled
1/4 cup fresh parsley, chopped
1/4 cup fresh basil leaves, torn
Salt and black pepper to taste
2 tablespoons reserved pasta water
Directions:
Bring a large pot of salted water to a boil. Cook penne pasta according to package instructions until al dente. Reserve 2 tablespoons of pasta water before draining.
While pasta is cooking, pat the shrimp dry with paper towels and season with salt and pepper.
In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add shrimp and cook for about 1-2 minutes per side until pink and opaque. Remove shrimp and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add red onion and sauté for 2-3 minutes until softened.
Add minced garlic and cook for 30 seconds until fragrant.
Add the red bell pepper slices and cook for 2-3 minutes until slightly softened.
Stir in sun-dried tomatoes, dried oregano, dried basil, and red pepper flakes. Cook for 1 minute to release the flavors.
Add cherry tomatoes and Kalamata olives. Cook for 2 minutes until tomatoes begin to soften.
Return the cooked shrimp to the skillet. Add the drained pasta and reserved pasta water. Toss everything together gently.
Drizzle with fresh lemon juice and sprinkle feta cheese over the top.
Remove from heat and garnish with fresh parsley and torn basil leaves.
Serve immediately while hot.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 485 kcal | Servings: 4 servings