Ingredients55 m servings 461 cals
- Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes. Drain penne and place in a large serving bowl.
- Heat olive oil in a deep skillet over medium-high heat. Cook and stir garlic in the hot oil until fragrant, about 30 seconds; add shrimp and cook until pink and opaque, about 2 minutes. Remove shrimp and set aside, reserving olive oil in skillet.
- Add broccoli rabe and red pepper flakes to skillet; cook and stir until rabe is tender and bright green, about 5 minutes. Add cream of chicken soup, white wine, diced tomatoes, cooked shrimp, lemon juice, 1/4 cup chopped fresh basil, 1/2 cup grated Parmigiano Reggiano cheese, salt, and ground black pepper; cook and stir until tomatoes are heated through, about 2 minutes.
- Toss shrimp and broccoli rabe mixture with penne in serving bowl; top with remaining 1/4 cup basil and 1/2 cup Parmigiano-Reggiano cheese.
Per Serving: 461 calories; 16.9 g fat; 49.6 g carbohydrates; 27.8 g protein; 127 mg cholesterol; 582 mg sodium. Full nutrition
ReviewsRead all reviews 3
I am often hesitant to make recipes that have only a few reviews, when I'm putting together a meal on the fly. But the flavors in this one sounded really good, so I thought I would give it a try...
This dish has a decidedly Italian flavor and is delicious. I used frozen broccoli because that is what was on hand (we are on vacation) and I would definitely use the broccoli rabe or fresh bro...