Spicy Seafood And Penne

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SPICY SHRIMP & PENNE PASTA



Spicy Shrimp & Penne Pasta image

I created this creamy pasta dish when I needed to use up some marinara. Red pepper flakes give it a little heat, which my family loves. It's super versatile, so try it with chicken, or simply stir in some fresh basil, too. -Lorri Stout, Gaithersburg, Maryland

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 8

3 cups uncooked penne pasta (about 12 ounces)
1 tablespoon olive oil
1 tablespoon butter
1/2 teaspoon crushed red pepper flakes
2 pounds uncooked shrimp (31-40 per pound), peeled and deveined
1 jar (24 ounces) marinara sauce
3/4 cup half-and-half cream
4 cups chopped fresh spinach

Steps:

  • Cook pasta according to package directions; drain., In a large skillet, heat 1/2 tablespoon each butter and oil over medium-high heat. Saute 1 pound shrimp with 1/4 teaspoon pepper flakes until shrimp turns pink, 3-5 minutes. Remove from pan; repeat., In same skillet, combine marinara sauce and cream; bring to a boil over medium heat. Stir in spinach until wilted. Add pasta and shrimp; toss and heat through.

Nutrition Facts : Calories 396 calories, Fat 12g fat (4g saturated fat), Cholesterol 206mg cholesterol, Sodium 723mg sodium, Carbohydrate 38g carbohydrate (8g sugars, Fiber 4g fiber), Protein 33g protein. Diabetic Exchanges

SPICY SEAFOOD AND PENNE



Spicy Seafood and Penne image

This great recipe came from a December 1995 issue of Woman's Day magazine. It's so hearty and flavorful - great with garlic bread and a nice green salad.

Provided by loof751

Categories     Penne

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil
1/2 small onion
3 garlic cloves
1 (28 ounce) can whole tomatoes (undrained)
1 (8 ounce) can whole tomatoes (undrained)
1 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon black pepper
16 ounces penne pasta
8 ounces large shrimp (raw)
16 ounces bay scallops
1 tablespoon butter
1 (10 ounce) package frozen green peas, thawed
1 cup grated parmesan cheese
1 tablespoon chopped fresh basil (can use 1 1/2 teaspoons dried, but fresh is better)

Steps:

  • Chop the onion. Mince the garlic. Peel and devein the shrimp, and cut in half lengthwise.
  • Heat the oil in a large saucepan. Add onion and garlic and cook about 2 minutes, until onion is translucent.
  • Stir in both cans of tomatoes (with juice), salt, crushed red pepper, and black pepper. Crush tomatoes with a fork and bring to a boil. Reduce heat and simmer, uncovered, 30 minutes.
  • While sauce is cooking, bring a large pot of water to boil and cook penne for about 9 minutes, until slightly underdone. Drain and set aside.
  • In a large, deep skillet, melt the butter. Add shrimp and cook over medium heat 2-3 minutes, just until pink. Add scallops and stir 10 seconds, just until outsides are white. Remove skillet from heat.
  • Add pasta, sauce, peas, 1/2 cup Parmesan cheese, and basil. Stir to mix well.
  • Grease a 13x9 baking dish. Spoon pasta mixture into dish and sprinkle with remaining cheese.
  • Cover with foil and bake at 350 degrees for 35 minutes. Uncover and bake 10 minutes longer, until heated through and top is lightly browned.

SPICY SHRIMP AND PENNE WITH PUTTANESCA SAUCE



Spicy Shrimp and Penne With Puttanesca Sauce image

Make and share this Spicy Shrimp and Penne With Puttanesca Sauce recipe from Food.com.

Provided by ratherbeswimmin

Categories     Penne

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb penne
coarse salt
1/4 cup extra virgin olive oil
8 garlic cloves, minced
2 teaspoons crushed red pepper flakes
8 -10 whole anchovy fillets
1/2 cup pitted kalamata olive, coarsely chopped
3 -4 tablespoons capers, drained and coarsely chopped
1 (14 ounce) can crushed tomatoes
1 (14 ounce) can diced tomatoes
1 lb peeled and deveined shrimp
1/4-1/2 cup fresh flat-leaf parsley, finely chopped

Steps:

  • Place a big pot of water on to boil; add in penne and salt; cook to al dente; drain.
  • While the pasta cooks, heat a large skillet over medium heat.
  • Add in olive oil, garlic, crushed red pepper flakes, and anchovies; break up the fish with the back of a wooden spoon until the melt into the oil.
  • Add in the olives, capers, and tomatoes; bring the sauce to a bubble and add in the shrimp, scattering them in a single layer.
  • Cover the pan to cook the shrimp, 3-4 minutes.
  • Uncover the pan and add in the parsley; toss and adjust the seasonings to taste.
  • Add drained pasta to the sauce; toss to combine and serve hot.

Nutrition Facts : Calories 737.1, Fat 20.1, SaturatedFat 3, Cholesterol 227.7, Sodium 1320, Carbohydrate 106.3, Fiber 16.4, Sugar 7.6, Protein 36.9

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