Penne With Shrimp Broccoli & Chili Oil

Wheat Penne Pasta with Fresh Garden Vegetables, Shrimp and Sauteed in Chili Oil. Tossed with Fresh Herbs and Asiago-Parmesan Cheese.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 2  tablespoons fine sea salt
• 1  lb  whole wheat penne (al dente)
• 3⁄4 lb fresh broccoli florets
• 1⁄3 cup extra virgin olive oil
• 1  green bell pepper (Medium Diced)
• 2  serrano chili peppers (Minced)
• 1⁄2 cup red onion (Sliced Thin)
• 2  fresh garlic cloves (Chopped)
• 2  cups grape tomatoes
• 3⁄4 lb shrimp (P&D 31-41)
• 1  tablespoon  Old Bay Seasoning
• 1⁄4 cup white zinfandel wine
• 1  lemon, juice and zest
• 1  lemon (Sliced)
• 1  cup asiago-parmesan cheese (Shaved)
• 1⁄4 cup Italian parsley (Chopped)
• 3  tablespoons fresh thyme leaves (Chopped)
• 2  teaspoons chili-flavored olive oil

Directions

1. Bring 4-quarts water to a full boil and add 1-tablespoon fine sea salt. Add penne pasta and cook until al dente about 8-10 minutes. Remove from heat, drain and hold warm.
2. Bring 4-6 quarts water to a full boil and add remaining fine sea salt. Add broccoli florets and blanch for 4-5 minutes. Remove from heat, drain and hold warm.
3. In a large Saute pan heat 3-tablespoons olive oil. Add bell pepper, serrano pepper, red onion, garlic, tomatoes, shrimp and old bay seasoning. Saute 3-4 minutes or until shrimp are cooked.
4. Add white Zinfandel wine and reduce by one-half.
5. In a large bowl toss pasta, broccoli florets, shrimp, lemon juice, lemon zest, asiago-parmesan cheese, olive oil, chili oil and fresh chopped herbs. Season with salt and pepper to taste.
6. Serve on warm plates and garnish with lemon slices.