Looking for a quick and healthy dinner that doesn’t skimp on flavor? This shrimp and stewed tomato penne is your answer. Plump shrimp are sautéed with fragrant garlic in heart-healthy olive oil, then tossed with sweet, simmered tomatoes and al dente penne pasta. Finished with fresh basil and a sprinkle of parmesan, this dish is light yet satisfying. It’s rich in protein, low in saturated fat, and packed with antioxidants from the tomatoes—perfect for a nourishing weeknight meal that comes together in under 30 minutes.
The shrimp should be thawed completely.
- 1/2 lb medium peeled and deveined frozen raw shrimp, thawed
- 1 14.5 oz can stewed tomatoes
- 4 cloves garlic, minced or crushed
- 2 tbsp extra virgin olive oil
- 1/2 tbsp dried basil
- 1 tsp dried oregano
- salt and pepper to taste
- penne pasta
- grated parmesan
This preparation requires a round bottom pan and a sauce pot.
- Slice the grape tomatoes in half.
Eat and enjoy
Notes