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
<ol>
<li>Cook pasta according to package directions. Reserve ½ cup water from the pasta.</li>
<li>Season shrimps with salt and pepper.</li>
<li>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.</li>
<li>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.</li>
<li>Top with Romano cheese. Serve</li>
</ol>
