Shrimp, Broccoli Rabe, and Tomatoes Over Penne Pasta

1. 1

   Fill a large pot with lightly salted water and bring to a boil.

2. 2

   Stir in penne and return to a boil.

3. 3

   Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes.

4. 4

   Drain penne and place in a large serving bowl.

5. 5

   Heat olive oil in a deep skillet over medium-high heat.

6. 6

   Cook and stir garlic in the hot oil until fragrant, about 30 seconds; add shrimp and cook until pink and opaque, about 2 minutes.

7. 7

   Remove shrimp and set aside, reserving olive oil in skillet.

8. 8

   Add broccoli rabe and red pepper flakes to skillet; cook and stir until rabe is tender and bright green, about 5 minutes.

9. 9

   Add cream of chicken soup, white wine, diced tomatoes, cooked shrimp, lemon juice, 1/4 cup chopped fresh basil, 1/2 cup grated Parmigiano Reggiano cheese, salt, and ground black pepper; cook and stir until tomatoes are heated through, about 2 minutes.

10. 10

    Toss shrimp and broccoli rabe mixture with penne in serving bowl; top with remaining 1/4 cup basil and 1/2 cup Parmigiano-Reggiano cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.