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This pasta and shrimp recipe from Cat Cora is ready to serve in less than 30 minutes. Just be sure to place a pot of water on the stove to boil for the pasta before continuing with the preparation of the ingredients.
8 ounces penne pasta
4 tablespoons olive oil, divided
1 small red onion, chopped (3/4 cup)
3 cloves garlic, finely chopped
12 ounces medium shrimp, peeled and deveined
2 tablespoons fresh lemon juice
3/4 teaspoon McCormick Gourmet™ Ginger, Roasted Ground
1/4 to 1/2 teaspoon McCormick Gourmet™ Red Pepper, Crushed
1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt
1/4 cup snipped fresh chives
Cook pasta as directed on package. Drain pasta, reserving 1/2 cup of the cooking water.
Meanwhile, heat 2 tablespoons of the oil in large skillet on medium heat. Add onion and garlic; cook and stir 3 minutes or until tender. Add shrimp, lemon juice, roasted ginger and red pepper; cook and stir 3 minutes or just until shrimp turn pink. Add pasta; toss to coat well, adding 1/4 to 1/2 cup of reserved cooking water until desired consistency. Season with sea salt.
To serve, divide pasta mixture among 6 pasta bowls. Drizzle each with 1 teaspoon of the remaining oil. Sprinkle with fresh chives. Serve immediately.
Chef's Tip: For an indulgent dish, Cat Cora recommends substituting 12 ounces lump crabmeat for the shrimp.
This recipe was created by Cat Cora, Bon Appétit Executive Chef.
(Amount per serving)