Lemony Shrimp and Broccoli Rabe Penne
Wine Recommendation
Matua Sauvignon Blanc
Ingredients
- ½ cup pine nuts
- 12 oz whole-grain penne pasta (4 cups)
- 1 lemon
- 1½ lb broccoli rabe, stemmed and coarsely chopped
- 2 Tbsp olive oil
- 1½ lb peeled and deveined, large raw shrimp
- 4 cloves garlic, minced
- ½ tsp crushed red pepper
- ½ tsp kosher salt
- ¾ cup freshly grated Parmesan cheese
- 3 Tbsp chopped fresh basil
Instructions
- Toast nuts in a dry skillet over medium-high heat 2 to 4 minutes or until golden and fragrant, stirring occasionally.
- Cook pasta according to package directions. Grate zest and squeeze juice from lemon.
- Meanwhile, Sauté broccoli rabe in a large deep skillet over medium-high heat 3 minutes or until just tender. Add shrimp, garlic, and red pepper; cook 3 to 4 minutes or until shrimp turn pink. Sprinkle with salt.
- Add hot pasta to skillet; toss. Stir in cheese, nuts, lemon zest, and lemon juice. Sprinkle with basil.
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