Shrimp, Broccoli Rabe, and Tomatoes Over Penne Pasta

Shrimp, Broccoli Rabe, and Tomatoes Over Penne Pasta

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"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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55 m servings 461 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 461 kcal
  • 23%
  • Fat:
  • 16.9 g
  • 26%
  • Carbs:
  • 49.6g
  • 16%
  • Protein:
  • 27.8 g
  • 56%
  • Cholesterol:
  • 127 mg
  • 42%
  • Sodium:
  • 582 mg
  • 23%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

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  1. Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes. Drain penne and place in a large serving bowl.
  2. Heat olive oil in a deep skillet over medium-high heat. Cook and stir garlic in the hot oil until fragrant, about 30 seconds; add shrimp and cook until pink and opaque, about 2 minutes. Remove shrimp and set aside, reserving olive oil in skillet.
  3. Add broccoli rabe and red pepper flakes to skillet; cook and stir until rabe is tender and bright green, about 5 minutes. Add cream of chicken soup, white wine, diced tomatoes, cooked shrimp, lemon juice, 1/4 cup chopped fresh basil, 1/2 cup grated Parmigiano Reggiano cheese, salt, and ground black pepper; cook and stir until tomatoes are heated through, about 2 minutes.
  4. Toss shrimp and broccoli rabe mixture with penne in serving bowl; top with remaining 1/4 cup basil and 1/2 cup Parmigiano-Reggiano cheese.


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I am often hesitant to make recipes that have only a few reviews, when I'm putting together a meal on the fly. But the flavors in this one sounded really good, so I thought I would give it a try...

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 bro...

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 ...

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