Shrimp & Penne

Even though I’m the seafood lover in this house, even the kids scarfed down this simple meal.  Packed with low fat protein, this  recipe may make sea foodies out of your kids too.

Here’s What You Will Need:

1 Pound of Raw Shrimp

3 T. Olive Oil

2 T. Dry White Wine

2 T. Cornstarch (Tapioca Starch or Potato Starch Work Well Too)

1 Bunch of Baby Broccoli, trimmed

1 Handful of Fresh Parsley, chopped

2 Big Cloves of Garlic, minced

3 Roma Tomatoes, chopped

Juice of 1/2 Lemon

Freshly Ground Pepper, to taste

Salt, to taste

12 Ounces Gluten Free Penne Pasta

*When To Peel or Not to Peel.  That is the Question.  When it comes to this shrimp dish, peeling comes down to preference.  Whether you peel them before you cook them or peel them afterwards, you still peel. Not that I’m opposed to getting hands on with food but the next time I prepare this I’ll peel the shrimp before hand to get the most out of the sauce.

Cook the penne according to the package directions or according to your preference.  We like pasta al dente.  To achieve perfect pasta I recommend bringing the water to a full boil (add a good dose of salt to the water once the water is heated) and cooking the pasta for only one minute.  Stir well and then turn off the heat and cover the pot.  Test the pasta for doneness after 8 minutes.  If the pasta needs more time, cover and allow to sit for an additional minute or until the desired texture is reached before draining.

Heat the oil in a large skillet over medium heat.  While your pan is heating up, if you haven’t yet done it,  go ahead and get the veggies ready.


Sauté the broccoli until it turns bright green (just a minute or two).  Add the garlic, parsley, and tomatoes and cook for an additional 2-3 minutes, stirring often.

Toss in the shrimp, squeeze in the lemon juice and add the wine, salt and pepper.  Cook until the shrimp turns completely pink and there is no more gray remaining. This will only take about 3 minutes – overcooked shrimp will be rubbery and unpleasant.


This is after 1 minute of cooking. The shrimp is just beginning to turn pink.

Sprinkle the cornstarch over the pan and continue stirring and cooking until the liquid in the pan begins to thicken (only about a minute or two).


Remove the pan from heat and serve over hot penne.

This time around we tried gluten free red lentil penne which added another whopping 14 grams of protein per serving.



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