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Ingredients
1 pound shrimps, shelled and deveined
2 cups cherry tomatoes, halved
2 large shallots, chopped
¼ cup Swanson Chicken Broth - gluten free
1 package Barilla Penne - gluten free
3 cloves garlic, minced
½ cup Romano cheese or parmesan cheese
3 tablespoons chopped fresh basil
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh thyme
2 tablespoons butter
olive oil
salt and pepper
½ teaspoon McCormick Crushed Red Pepper - gluten free
Instructions
- Cook pasta according to package directions. Reserve ½ cup water from the pasta.
- Season shrimps with salt and pepper.
- Heat a large pan to medium high heat. Add butter and 2 tablespoons olive oil. Add the shrimps and sauté for about 2 minutes until done. Transfer shrimps to a plate. Add 2 tablespoons of olive oil and add garlic, red pepper flakes and shallots.
- Sauté until translucent about 4 minutes then add the tomatoes. Stir for few minutes about 3 minutes then add the herbs, broth and some of the reserved water . Stir to incorporate. Season with salt and pepper then add the pasta and shrimps.
- Top with Romano cheese. Serve
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