Penne Rosa with Mushrooms and Shrimp
A tomato-y, creamy, healthy pasta with mushrooms and shrimp. Adapted from a popular recipe online.
A tomato-y, creamy, healthy pasta with mushrooms and shrimp. Adapted from a popular recipe online.
- salt and pepper to taste
- 1 tablespoon olive oil
- 1/4 cup grated parmesan cheese
- 4 cloves garlic minced
- 8 ounces button mushrooms sliced
- 12 ounces whole wheat penne
- 1 pinch crushed red pepper flakes
- 2 medium tomatoes (about 1/2 lb.) chopped
- 4 cups fresh spinach
- 10 ounces medium raw shrimp peeled and deveined
- 1/2 cup marinara sauce ( i used newman's own marinara sauce and it was quite good)
- 1/3 cup plain greek yogurt
- few splashes of white wine optional
- 1 tb butter optional
- Carbohydrate 226.560001559304 g
- Cholesterol 293.639947383097 mg
- Fat 30.9806291546724 g
- Fiber 7.96577708419429 g
- Protein 57.2272211274974 g
- Saturated Fat 12.2843003678354 g
- Serving Size 1 1 Recipe (1170g)
- Sodium 1014.53745010527 mg
- Sugar 218.594224475109 g
- Trans Fat 4.32515354556247 g
- Calories 1411 calories
Step-by-step
- Cook penne according to package directions, omitting salt and fat. Drain and set aside.
- In a large skillet with a lid, heat olive oil over medium-low heat. Add in garlic and red pepper flakes, cook for 2 minutes or until garlic begins to soften. (Do the same in a separate skillet for the shrimp if you prefer to prepare them separately.)
- Add in mushrooms, tomatoes, salt, pepper and white wine. Cook for 5 minutes, or until mushrooms begin to release their water. (Add shrimp and a splash of white wine to the separate pan and cook for 1-2 minutes, or until shrimp are pink and opaque. Set aside and cover to keep warm.)
- Turn heat up to medium-high and add the shrimp (if not cooking separately). Cook for 1-2 minutes, or until shrimp are pink and opaque. (Skip this step if you prepared the shrimp separately).
- Remove from heat, add in spinach and cover skillet. Let spinach wilt for 2 minutes.
- Remove lid and place skillet back over low heat. Add the penne, Greek yogurt, marinara sauce and butter. Stir until sauce is mixed well and all pasta and veggies are coated. Heat until just warmed through.
- Divide into pasta bowls and serve topped with parmesan cheese. Add shrimp to the dishes where preferred.
My Go-To Weeknight Pasta: Penne Rosa
As a busy working mom, I need recipes that are quick, delicious, and healthy. This Penne Rosa recipe ticks all the boxes. It's incredibly versatile – sometimes I add shrimp, other times I leave it out, depending on what's in the fridge. The creamy tomato sauce is rich and satisfying, and the whole dish comes together in under 30 minutes. It's become a family favorite, and I'm always looking for ways to make it even better!
The beauty of this recipe lies in its simplicity. It's not fussy, it doesn't require a million exotic ingredients, and it’s forgiving enough to adapt to whatever I have on hand. I often swap out the mushrooms for other vegetables like zucchini or bell peppers, depending on the season. Sometimes I add a pinch of different herbs to change up the flavor profile. This flexibility makes it perfect for those nights when I'm short on time and inspiration.
Why this recipe works so well for busy lifestyles:
- Speed: The entire dish comes together in under 30 minutes, making it ideal for busy weeknights.
- Simplicity: The ingredient list is short and easy to follow, even for novice cooks.
- Versatility: You can easily adapt the recipe to include your favorite vegetables or protein.
- Health: The use of whole wheat pasta and plenty of vegetables makes it a relatively healthy meal option.
Tips and tricks for perfect Penne Rosa:
- Don't overcook the pasta: Cook it al dente for the best texture.
- Use fresh ingredients: Fresh herbs, mushrooms, and tomatoes make a big difference in the flavor.
- Don't be afraid to experiment: Add different vegetables, spices, or cheeses to customize the dish to your liking.
- Make it ahead: The sauce can be made ahead of time and stored in the refrigerator for up to 3 days.
Beyond being a quick and easy meal, this Penne Rosa is a comforting dish. It has that lovely balance of creamy richness and bright acidity that makes it so satisfying, especially on a chilly evening. The combination of textures – the tender pasta, the earthy mushrooms, and the succulent shrimp (if you're using them) – creates a culinary experience that's both simple and delightful. And the best part? The cleanup is a breeze!
One thing I love about this recipe is how adaptable it is to different dietary needs and preferences. For vegetarians, simply omit the shrimp. For those watching their carb intake, consider using zucchini noodles or another low-carb alternative instead of regular pasta. You can experiment with different types of cheese or even add a sprinkle of chili flakes for a spicier kick. The possibilities are truly endless!
This Penne Rosa isn't just a meal; it's a testament to the power of simple, fresh ingredients coming together to create something truly special. It’s a celebration of everyday cooking, showcasing how a few readily available ingredients can transform into a dish that’s both satisfying and memorable. Whether you’re a seasoned cook or just starting out in the kitchen, this recipe is a must-try. It's a versatile, delicious, and convenient option that will quickly become a staple in your culinary repertoire. So next time you're looking for a quick and easy dinner solution, give this Penne Rosa a go. You won't be disappointed!
