Shrimp and Goat Cheese Penne
- 4 oz dry regular or whole grain penne pasta 125 g
- 1 lb medium raw shrimp, peeled and deveined 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.
1 1/2 cups (375 mL)
|Total Fat||28 g|
|Saturated Fat||7 g|
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