Source: Nancy Hughes | Category: Entrees, Salads

Shrimp and Goat Cheese Penne

Shrimp and goat cheese are savory treats in this simple pasta dish, which makes a great weeknight dinner and leftover lunch.

Shrimp and Goat Cheese Penne


  • 4 oz dry regular or whole grain penne pasta 125 g
  • 1 lb peeled raw medium shrimp 500 g
  • 1 cup grape tomatoes, quartered 250 mL
  • 16 pitted Kalamata olives, coarsely chopped
  • 2 medium garlic cloves, minced
  • 1/4 cup chopped fresh basil 60 mL
  • 4 Tbsp canola oil, divided 60 mL
  • 3 oz goat cheese, cut into small pieces 90 g
  • 1/4 tsp dried pepper flakes 1 mL
  • 1/4 tsp salt or to taste 1 mL
  • 1/4 tsp coarsely ground black pepper or to taste 1 mL


  • 1. Cook pasta according to package directions, adding shrimp during last 4 minutes of cooking.
  • 2. In small bowl, combine tomatoes, olives, garlic, basil and 2 Tbsp (30 mL) of canola oil and set aside.
  • 3. Drain pasta mixture in colander, shaking off excess water. Place in shallow pasta bowl and gently stir in goat cheese, remaining 2 Tbsp (30 mL) canola oil, pepper flakes, salt and black pepper, until cheese is slightly melted. Top with tomato mixture. Do not stir.


4 servings

serving size

1 1/2 cups (375 mL)

nutritional analysis

Per Serving

Total Fat28 g
Saturated Fat7 g
Cholesterol195 mg
Carbohydrates640 g
Fiber3 g
Protein34 g
Sodium640 mg