1 of 4 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (220g) Recipe makes 4 servings The following items or measurements are not included below: 3/4 cup crushed tomatoes in puree
Calories 564
Calories from Fat 153		(27%)
Amount Per Serving		%DV
	Total Fat 17.1g	26%
	Saturated Fat 2.5g	12%
	Monounsaturated Fat 10.4g
	Polyunsaturated Fat 2.8g
	Trans Fat 0.0g
Cholesterol 172mg		57%
Sodium 465mg		19%
Potassium 396mg		11%
Total Carbohydrate 66.2g		22%
	Dietary Fiber 3.2g	12%
	Sugars 1.7g
Protein 34.6g		69%
detailed view... how is this calculated?

people who like this recipe also like:

Dark Beer-Marinated BBQ Chicken (Biermarinierten Huhn)

By: NcMysteryShopper

Fresh Fruit Fiesta Bars

By: NcMysteryShopper

Cilantro Shrimp

By: PanNan

Cabbage Rolls / Golabki / Stuffed Cabbage

By: ~Rita~

Maple & Mustard Glazed Salmon (3 Ingredients)

By: **Jubes**

Penne With Shrimp and Spicy Tomato Sauce

Recipe #133204 | 17 min | 5 min prep | add private note

⁽¹¹⁾ RATE IT NOW Print Recipe

By: NcMysteryShopper
Aug 11, 2005

Paprika, cumin, and ginger lend their aromatic alchemy to a simple, no-cook tomato sauce. You can use the sauce with a wide range of ingredients(see Variations). One variation is vegetarian. With its competing spices, strong-flavored cilantro, and acidic tomatoes, this pasta dish calls for a simple Italian white--a pinot grigio, for example. Notes: I use fresh tomatoes instead of canned.

SERVES 4 (change servings and units)

Ingredients

1/4 cup olive oil
1 tablespoon lemon juice
1 1/2 teaspoons paprika
1 1/2 teaspoons ground cumin
1/4 teaspoon ground ginger
1/4 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper
3/4 cup canned crushed tomatoes in puree
1/3 cup cilantro or parsley, chopped
3/4 lb penne rigate
1 lb medium shrimp, shelled

Directions

1
In a large glass or stainless-steel bowl, whisk together the olive oil and the lemon juice with the paprika, cumin, ginger, oregano, salt, and pepper. Stir in the crushed tomatoes and the cilantro.
2
In a large pot of boiling, salted water, cook the penne rigate until almost done, about 12 minutes. Add the shrimp and cook until it and the pasta are just done, about 1 minute longer. Drain. Toss with the tomato sauce.
3
Variations:.
4
Penne with Mozzarella and Spicy Tomato Sauce;Use 1 pound fresh mozzarella, cut into 1/4-inch cubes, in place of the shrimp. Toss the cheese in at the end.
5
Penne with Sausage and Spicy Tomato Sauce;Use grilled sausage cut into bite-size pieces in place of the shrimp. Toss the sausage into the pasta with the tomato sauce.
6
Penne with Grilled Vegetables and Spicy Tomato Sauce;In place of the shrimp, use grilled or sautéed vegetables such as mushrooms, zucchini, eggplant, or green beans, cut into bite-size pieces. Toss the vegetables into the pasta with the sauce.

Questions about this recipe?

Featured Reviews for This Recipe

From: Midwest Maven

On Jun 19, 2008

This pasta was very different and very good. I loved all the spices in it. Everyone loved this for dinner tonight too, thanks! Made this for ZWT4 for the Chic Chefs.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Dr. Jenny

On Jun 13, 2008

This is a very different spin on your typical penne recipe. The combination of spices gave the sauce a flavor that is hard to describe, but good. I love cilantro and especially am fond of it in pasta dishes. This meal came together very quickly, which is nice, because I was short on time. I made it with the shrimp and topped with fresh parm. I imagine the recipe would have been improved with the poster's suggestion of using fresh tomatoes over canned, however, I used what I had on hand at the time. Made for ZWT4.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Thorsten

On Sep 6, 2005

These pasta, shrimps and no-cooked tomatoes are a winner. The sauce is easy to make and I would prepare them in advance. So the different flavors are blended well. The use of full riped fresh tomatoes instead of canned tomatoes was the only change I made. Fresh tomatoes are great with their sweet flavor. But the combination of paprika, cumin and ginger makes the sauce so special. I have had this with a dry white wine, which brings up the flavors of the shrimps. This is a fresh and light summer dish. It reminded me of my visit in Rome - sitting in a wonderful small restaurant having a light pasta dish and seafood. Try it, love it.

3 people found this review helpful

Was this review helpful to you? YES | NO

From: Bayhill

On Jul 4, 2006

This pasta and shrimp was very good. I doubled the sauce ingredients because I wanted it more saucy. Also, I heated the sauce before tossing it with the pasta and shrimp. My family loved this. Thank you for sharing.

1 person found this review helpful

Was this review helpful to you? YES | NO

Read all 11 reviews