Use any fruits or flavoring you desire in this recipe for crispy baked oats. Incorporate your preferred flavorings, such as chocolate, blueberries, or apples, before baking. If preferred, warm serve with milk.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 cups penne pasta
- 5 teaspoons olive oil
- 4 cloves garlic, minced
- 1 medium onion, diced
- 1 (16 ounce) can diced tomatoes with green chilies, drained
- ½ lemon, juiced
- 1 pound uncooked medium shrimp, peeled and deveined
- ¼ cup chopped fresh parsley
- salt, to taste
- ground black pepper, to taste
- 1 pinch crushed red pepper flakes, or to taste
- 1 teaspoon grated Parmesan cheese, or to taste
Instructions
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
- Heat the olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomatoes; simmer until heated through, about 5 minutes more. Add the lemon juice and shrimp. Cook and stir until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Stir in the parsley, then season with salt, pepper, and red pepper flakes. Serve shrimp and sauce over prepared penne pasta. Sprinkle with Parmesan cheese.
Nutrition Facts
| Calories | 470 kcal |
| Carbohydrate | 62 g |
| Cholesterol | 173 mg |
| Dietary Fiber | 4 g |
| Protein | 34 g |
| Saturated Fat | 2 g |
| Sodium | 383 mg |
| Sugars | 6 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
We used plain Diced Tomatoes instead of the ones with Green Chili’s but still used the crushed red pepper. Still had heat but not over powering.
Great!!
I enjoyed this pasta. I couldn’t find a 16 ounce can of tomatoes with chilies so instead I used two 10 ounce cans and that amount worked fine. The recipe was quick and easy. I will make this again.
Easy and quick. I’ll make it again.
Delicious! Husband LOVED it! Says this recipe is a keeper. Double the recipe with these changes: 1. used 5 table spoons Olive Oil and 5 tablespoons of butter 2. 1 can diced tomatoes with chilies & 1 can diced tomatoes with green peppers and onions 3. use dried parsley bc I didn’t have fresh – just cut the measurement in half 4. used 1 tablespoon heavy cream to thicken, although, the recipe did not need it but knew it would make everything look great and provide richness. 5. served with a side salad and French baguette dipped in sauce. YUM!!!
This was awsome
Made by recipe but had no scallions so used onions. Added mini bell pepper different colors, pickled jalapenos, some ground hot Italian sausage, a little heavy cream. I had angel hair pasta on hand. Just delicious!!! Will definitely make this again.
Instead of pasta, I used Hearts of Palm linguine. My spouse and I enjoyed it> I would make it again.
Spicy and delicious. I loved this recipe.
Oh my goodness! I was so very proud of myself after making this dish! I did use a couple of the tips from a few of the other reviews. Like adding a couple tablespoons of butter. I added 2 tablespoons of Heavy cream. Made sure to season it to perfection and whalah, dinner. My husband loved it. He told me to save the recipe.
Made as written except increased pasta to 16 oz, and all ingredients increased by about 25% more. Used 1 tbsp red pepper flakes. My kids are older but everyone loves it.
I made this with riced cauliflower instead of penne and it was delicious.
It was very easy and delicious! I used a can of Mexican stewed tomatoes and one whole lemon.
Made this and it was fantastic. Everyone in the family thought it was excellent – no leftovers!
My husband put this together tonight, exactly as written, adding the heavy cream and mushrooms as suggested in the reviews. It was outstanding! Just us two, so there was lots of leftovers. Yum!
Great didn’t use peppers but it still turned out great!
good base recipe i doubled the sauce ingredients and having read other ratings i added mushrooms and olives,still kept the shrimp at a pound . served over whole wheat angel hair with parmesan cheese and side veg. got mine and my husbands thumbs up
I will make this again, and again.
I had to make a few minor adjustments for ingredients on hand like italian seasoning and lemon pepper seasoning, but it still tasted really good. I gave 4 stars because it wouldn’t be accurate to 5 star a recipe that I messed with, although the base ingredients are very solid.
Excellent simple and tasty… used fresh diced tomatoes in place of canned.
Its an amazing twist on a shrimp scampi but i like my food to be rich and flavorful so after i sauteed the garlic onion and tomatoes i added some basil oregano and tomato paste an it thickened up then i added my shrimp and it came out delicious