Prawn Penne Pasta
This is a very versatile recipe making a typical penne pasta more exciting. The addition of shrimp for protein and various healthy vegetables makes it a complete sumptuous meal.
Prawn Penne Pasta
A flavorful version of a typical penne pasta with feta cheese and tomatoes complemented by prawn and vegetables.
Ingredients
- 2 tbsp Olive oil
- 1 medium White onions (finely chopped)
- 6 cloves Garlic Finely chopped
- 1 tsp Pepper flakes Adjust based on spice level preference
- 1 tsp Oregano
- 1/2 lbs Prawn Shelled and add more if desired
- 2 tbsp Table wine
- 4 oz Feta crumble
- 1 can Crushed or diced canned tomatoes
- 1/2 cup Heavy cream
- 16 Oz Penne Pasta Cooked al dente
- 1 tbsp Butter
- 1 small Zuccini Cubed
- 5 pcs Mushroom White or Baby portabello (sliced)
- 1 cup Spinach
- Salt and pepper
- 1/2 cup Parmesan cheese Freshly grated preferred
- Parsley Chopped to garnish
Instructions
- Saute onions and garlic with olive oil until onions are translucent/ cooked. Mix in pepper flakes and oregano. Continue mixing for one minute avoiding any burns.
- Add prawn and splash in the table wine. I use any leftover old wine for this purposes. Cook prawn and scoop it out when cook. Set it aside.
- On the same pan, add feta crumbles. Mix well over medium heat. Add tomatoes and let it cook for five minutes. Add the heavy cream and cook for another five minutes.
- Blend in the penne pasta to the sauce and add the butter, mushroom, zuccini and spinach. Mix carefully and cook until vegetables are done.
- Mix in cooked prawn and dash with salt and pepper to desired taste.
- Garnish with parmesan cheese and enjoy.
