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February 19, 2025

Hello Foodie Friends

I'm getting lots of request for some good meatless or seafood recipes this month for those Fridays during lent. I really like this PENNE PASTA WITH SHRIMP because it isn't smothered in a heavy sauce. Either the fresh or frozen shrimps will do, whatever your budget allows but note you will be grilling it before tossing in with the pasta mixture.

Note: You could also swap in grilled chicken breast for the shrimp the flavor profile works with either protein. I love adding a simple salad and some crusty bread with this for a complete meal and I live for the leftovers too ;)

Enjoy!
Marzee
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PENNE PASTA BOWL WITH SHRIMP

INGREDIENTS:
1 pound penne pasta
3/4 cup olive oil
1 1/2 pounds medium-large shrimp, grilled, peeled/deveined
1 pound ripe plum tomatoes, peeled, diced and seeded
1/2 pound mozzarella cheese, cubed
1/2 cup chopped fresh parsley
1/4 cup chopped fresh basil
2 cloves minced garlic
Salt to taste pepper to taste

DIRECTIONS:
Cook penne in rapidly boiling, salted water as directed on package until al dente. When cooked, remove from heat and drain well. Place penne in a bowl and stir in oil. Coat well. Stir in remaining ingredients. Allow to sit for 15 minutes and then serve immediately.

Yield: 8 servings

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MARZEE's CORNER

SHRIMP & DEVEINING

Of the hundreds of shrimp species, there is a general rule of thumb...the colder the water, the smaller and more succulent the shrimp. Though there are slight differences in texture and flavor, the different sizes (except the miniatures) can usually be substituted for each other.

Raw shrimp should smell of the sea with no hint of ammonia. Cooked, shelled shrimp should look plump and succulent.

Before storing fresh, uncooked shrimp, rinse them under cold, running water and drain thoroughly. Tightly cover and refrigerate for up to 2 days. Cooked shrimp can be refrigerated for up to 3 days. Freeze shrimp for up to 3 months. Thaw in its freezer wrapping overnight in the refrigerator, or place package in cold water until defrosted.

In general, small and medium shrimp do not need deveining except for cosmetic purposes. However, because the intestinal vein of larger shrimp contains grit, it should be removed. To devein unshelled shrimp, just grasp the vein at the head end with the tip of a paring knife and gently but firmly pull it out.