As per usual, I am on a tight budget this week and I didn’t want to go toooooo crazy when I went grocery shopping today. Suffice it to say that I was absolutely tickled when I saw that shrimp were on sale at my local grocery store today!!! :happy dance:
These particular shrimp were $3.99 a pound when they are usually $8.99 a pound!
How freakin’ exciting is that?! I must dance again. :happy dance: I love sweet deals!!
Anywhosers, I knew I had pasta at home. I thought a little more and recalled that I had some garlic, white wine and mozzarella cheese as well. It didn’t take much for me to decided to nab some grape tomatoes and fresh basil for one of the most scrumptious quick-cooking dinners I’ve made in quite a while.
Shrimp Caprese with Penne
- 1 pound large shrimp, peeled and deveined
- 1/2 pound penne pasta
- 1 pint grape tomatoes, halved or quartered
(depending on how big you like your tomatoes), seasoned with salt and pepper
- 2 tablespoons olive oil
- 1 tablespoon garlic, minced
- 1 teaspoon crushed red pepper
- 1/2 cup white wine
- 1/2 cup fresh basil, torn
- 1/2 cup fresh mozzarella cheese, cubed
Cook the pasta to package directions and desired doneness.
- (When you strain the pasta, set aside about 1/3 cup of the water for the sauce.)
While the pasta is cooking, heat the olive oil in a large skillet with the garlic and red pepper. Add the tomatoes and cook until soft, about 5 minutes.
Add the shrimp to the skillet and cook about 3 minutes per side until they’re a lovely pink color.
Add the wine to the pan and cook another 2 minutes.
Add the cooked pasta, reserved water, basil and mozzarella.
Stir to combine and serve immediately!
(Italian Lesson of the Day: Most of us are familiar with Caprese Salad, which is simply fresh tomatoes, basil, and mozzarella cheese. The term Caprese actually means “in the style of Capri,” which is an island off the southern coast of Italy where these three ingredients are readily available and used often in local cuisine.)