Ingredients
1 lb penne pasta
1 tbsp olive oil
2 cloves garlic, thinly sliced
1/4 tsp hot pepper flakes
1 lb deveined peeled large shrimp (21–25 count)
1/4 tsp salt
1/4 tsp black pepper
1 jar (12 oz) water-packed artichoke hearts, drained and chopped
1/2 cup sliced drained jarred roasted red peppers
1/4 cup diced oil-packed sun-dried tomatoes
1/2 cup Newman’s Own® Lemon Basil Vinaigrette
5 oz baby spinach
1/4 cup thinly sliced fresh basil leaves
1/3 cup grated Parmesan cheese
1 lemon, cut into wedges, for serving
Directions
Cook penne according to package directions. Reserve 1/4 cup cooking liquid; drain penne.
In large skillet set over medium heat, add oil. Add garlic and hot pepper flakes; cook, stirring frequently, for 1 to 2 minutes or until garlic is lightly golden. Add shrimp, salt and pepper. Cook, stirring occasionally, for 2 to 3 minutes or until shrimp just start to curl and turn pink. Stir in artichoke hearts, roasted red peppers and sun-dried tomatoes. Cook, stirring occasionally, for 2 to 3 minutes or until heated through.
Stir in vinaigrette; bring to a boil. Stir in spinach. Cook, stirring occasionally, for 1 to 2 minutes or until spinach starts to wilt.
Toss in penne and cooking liquid. Cook, stirring occasionally, for 1 to 2 minutes or until sauce clings to penne. Stir in basil. Transfer to large serving bowl.
Garnish with cheese and serve with lemon wedges.
Products used in this recipe
Lemon Basil Vinaigrette Dressing
Dream of this: the bright taste of lemon and the sweet taste of basil. Sounds amazing, right? Well dream no more, because Newman's Own Lemon Basil Vinaigrette dressing is here to impress your taste buds—whether you choose to top a salad or marinade vegetables in it. You’ll love serving it knowing it has no artificial flavors or artificial preservatives.
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