Penne With Shrimp Broccoli & Chili Oil

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 tablespoons fine sea salt
• 1 lb whole wheat penne (al dente)
• 3/4 lb fresh broccoli florets
• 1/3 cup extra virgin olive oil
• 1 green bell pepper (medium diced)
• 2 serrano chili peppers (minced)
• 1/2 cup red onion (sliced thin)
• 2 fresh garlic cloves (chopped)
• 2 cups grape tomatoes
• 3/4 lb shrimp (p&d 31-41)
• 1 tablespoon old bay seasoning
• 1/4 cup zinfandel wine
• 1 lemon, juice and zest
• 1 lemon (sliced)
• 1 cup asiago-parmesan cheese (shaved)
• 1/4 cup italian parsley (chopped)
• 3 tablespoons fresh thyme leaves (chopped)
• 2 teaspoons chili-flavored olive oil

Recipe

• 1 bring 4-quarts water to a full boil and add 1-tablespoon fine sea salt. add penne pasta and cook until al dente about 8-10 minutes. remove from heat, drain and hold warm.
• 2 bring 4-6 quarts water to a full boil and add remaining fine sea salt. add broccoli florets and blanch for 4-5 minutes. remove from heat, drain and hold warm.
• 3 in a large saute pan heat 3-tablespoons olive oil. add bell pepper, serrano pepper, red onion, garlic, tomatoes, shrimp and old bay seasoning. saute 3-4 minutes or until shrimp are cooked.
• 4 add zinfandel wine and reduce by one-half.
• 5 in a large bowl toss pasta, broccoli florets, shrimp, lemon juice, lemon zest, asiago-parmesan cheese, olive oil, chili oil and fresh chopped herbs. season with salt and pepper to taste.
• 6 serve on warm plates and garnish with lemon slices.