We're all looking for quick, easy meals to make on weeknights. Here's one for those who like it hot. Shrimp penne gets a bit of a kick from the addition of sambal oelek chili paste. It's basically penne arrabbiata, and if you don't like shrimp you can always use chicken, any other meat, or vegetables if you prefer a vegetarian dish.
Pepper Shrimp Penne
1 onion, chopped
1 tbsp sambal oelek, to taste
3 tbsp olive oil
2 cloves garlic, chopped
1/4 cup white wine
1 x 28 oz can Italian crushed tomatoes
3/4 lb penne pasta
1 lb large raw shrimp, peeled & dried
2 tbsp olive oil
2 tbs finely chopped parsley
1 cup grated Parmigiano-Reggiano cheese
Salt & pepper
In a skillet, brown the onion with the sambal oelek in the oil. Season with salt and pepper. Add the garlic and cook 1 minute. Deglaze with the wine and let it reduce by half.
Add the tomatoes and cook for 10 minutes. Adjust seasoning and set aside.
In a large pot of salted boiling water, cook the pasta until al dente. Drain, oil lightly and set aside.
In a large skillet, over high heat, sauté the shrimp in the oil. Season with salt and pepper. Add the sauce and bring to a boil.
Add the pasta and parsley, then adjust the seasoning. Serve sprinkled with Parmigiano-Reggiano cheese and serve.
Serves 4
Recipe courtesy Ricardo