Roasted Ginger Penne with Shrimp and Garlic

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.

Serves: 6
Serving Size: 1 cup
10 mins Prep time 15 mins Cook time
10 mins Prep time
15 mins Cook time
  • 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

Cooking tip

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.

Nutrition information

(Amount per serving)

  • 274Calories: 274Cholesterol: 84mg
  • Sodium: 268mgProtein: 15g
  • Total Fat: 10gFiber: 2g
  • Carbohydrate: 31g