Shrimp Penne

Pasta.

My love and my weakness.

 I get the whole wheat pasta to tell myself it's good for me.....and NOBODY tell me any differently. Ha.

This is actually a lemon shrimp scampi tossed with penne noodles and the following veggies: tomatoes, parsley, and green onions.  However, that would be way too long of a name, so I simply stick with calling it shrimp penne. 

Really though, it is so much more than just shrimp penne.

Let's take a closer look...

 ...and closer still...

Whoa! where did those green onions come from and all that extra red pepper? 

I just love zooming in. Ha. 

Actually, I decided to add them in halfway during the picture shoot. They are just such tiny things, though, that if you don't zoom in you may just miss them. :))

   Recipe: Shrimp Penne

   (adapted from natashaskitchen.com)

Serves: 6

16 oz. penne (I used whole wheat)

3tbs. butter

3 tbs. olive oil (plus more for boiling the noodles)

1 lb. large raw shrimp (peeled and deveined)

1/3 c. fresh parsley, finely chopped

1/2 tbsp. grated lemon zest

1/4 c. freshly squeezed lemon juice (about 1.5 to 2 lemons)

1 large tomato (diced)

bunch of green onions (chopped)

hot red pepper flakes, salt, and pepper to taste

Prep all the ingredients, then bring a large pot of water to a rolling boil. Drizzle boiling water with olive oil and sprinkle with salt to keep noodles from sticking. When the water starts boiling, add penne noodles and cook them for 11 min. (add a couple minutes if you are using whole wheat)

Meanwhile, in a separate large pan, melt the butter with olive oil over medium/high heat. Add pressed garlic and saute for one minute.

Add shrimp in a single layer, and sprinkle with salt and pepper. Saute until shrimp turns pink (about 2 min. each side); don't overcook or shrimp will turn rubbery.

Remove shrimp from heat and saute the lemon zest, fresh parsley, lemon juice, tomatoes, green onion, and red pepper flakes.

Drain the noodles and toss everything together in a big bowl. Serve and enjoy!