Tomato Basil Shrimp Penne

Due to the sugar detox plan that I almost killed myself on, I haven’t been able to try monthly recipes from WordPress blogs like I had hoped. But, since I haven’t posted a recipe in a while, I thought I’d share this one. I made it on day 28 of the 31-day-detox. It has all the approved ingredients on the list for the diet (except salt). At the risk of sounding like a brag, this turned out fan-tab-ulous!

Keep in mind that I cook for two people, so if cooking for more, add more ingredients.

Tomato Basil Shrimp Penne
¼ cup extra virgin olive oil
2 cloves garlic, minced
½ pound Barillia Plus whole wheat penne
15 to 20 medium shrimp
2 medium tomatoes, diced
1 medium zucchini, diced
1 cup fresh spinach
Salt
Pepper
Dried Basil
Grated parmesan or Romano cheese

Start water for penne pasta. While water is heating, prep other items.

Put olive oil and minced garlic in frying pan.

Dice tomatoes and zucchini.

When water boils, throw in the pasta and time it for five minutes.

When the timer goes off, turn on the heat under the oil and garlic to medium high, wait until garlic starts to sizzle. Throw in shrimp and sauté for about one minute. Throw in diced tomatoes and zucchini and sauté for about one more minute. Throw in spinach and sprinkle with salt, pepper and basil to taste. Sauté for another five to seven minutes or until vegetables and shrimp are cooked through.

Pasta should be just about cooked by then. Check for tenderness before straining out the penne from the water. Toss it in with shrimp and vegetable mixture. Stir together well, over low heat, for about three minutes. Sprinkle with a little more pepper if you like a touch of heat (I do). Serve and sprinkle with grated parmesan or romano.

I apologize for the blurry photo. It’s all I have of the dish. I hadn’t planned on posting this, but it turned out so delicious I just had to share.