Spicy Shrimp & Penne Pasta Recipe

Spicy Shrimp & Penne Pasta Recipe
Spicy Shrimp & Penne Pasta Recipe photo by Taste of Home
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Spicy Shrimp & Penne Pasta Recipe

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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 stir in some fresh basil, too. —Lorri Stout, Gaithersburg, MD
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

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

Directions

In a 6-qt. stockpot, cook pasta according to package directions; drain and return to pot.
In a large skillet, heat half of the butter and half of the 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 pan, heat marinara sauce and cream just to a boil over medium heat, stirring to blend. Stir in spinach until wilted; add to pasta. Stir in shrimp; heat through. Yield: 6 servings.
Originally published as Spicy Shrimp & Penne Pasta in Simple & Delicious December/January 2017

Nutritional Facts

1-2/3 cups: 395 calories, 12g fat (4g saturated fat), 206mg cholesterol, 702mg sodium, 38g carbohydrate (9g sugars, 4g fiber), 33g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 1 vegetable, 1 fat.

  • 3 cups uncooked penne pasta (about 12 ounces)
  • 1 tablespoon butter, divided
  • 1 tablespoon olive oil, divided
  • 2 pounds uncooked shrimp (31-40 per pound), peeled and deveined, divided
  • 1/2 teaspoon crushed red pepper flakes, divided
  • 1 jar (24 ounces) marinara sauce
  • 3/4 cup half-and-half cream
  • 4 cups chopped fresh spinach
  1. In a 6-qt. stockpot, cook pasta according to package directions; drain and return to pot.
  2. In a large skillet, heat half of the butter and half of the 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.
  3. In same pan, heat marinara sauce and cream just to a boil over medium heat, stirring to blend. Stir in spinach until wilted; add to pasta. Stir in shrimp; heat through. Yield: 6 servings.
Originally published as Spicy Shrimp & Penne Pasta in Simple & Delicious December/January 2017

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