Recipe by Nabom
"This shrimp and vegetable pasta dish goes great with a light, crisp white wine. If you love shrimp and you love pasta, why not add some vegetables."
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extra-virgin olive oil
uncooked shrimp, peeled and deveined
red pepper flakes
cream of chicken soup
dry white wine
ripe tomatoes, diced and drained
fresh lemon juice
chopped fresh basil, divided
shredded Parmigiano-Reggiano cheese, divided
salt and ground black pepper to taste
This dish has a decidedly Italian flavor and is delicious. I used frozen broccoli because that is what was on hand (we are on vacation) and I would definitely use the broccoli rabe or fresh broccoli in the future and add it right at the end so it is hot and crisp when served. I think it would be a 4 star meal with fresh broccoli and perhaps some zucchini mixed in.
This was just ok for us. I had to make a few minor tweaks for what we had on hand (broccoli in place of rage and canned dice tomatoes in place of fresh), but none that should have drastically altered the flavor profile. I also used a ton less EVOO to lighten it up a bit. This just didn't taste like a happy marriage; I'm not sure what the purpose of the chicken soup is, but I wish I'd gone w/my instincts and left it out. THANKS for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Shrimp, Broccoli Rabe, and Tomatoes Over Penne Pasta
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 152
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