If you're a garlic lover and are looking for something different than your trusty pasta marinara and aglio olio, you'll enjoy Penne with Garlic Shrimp in Brodo. "In brodo" in Italian means "in broth,' so as you might have guessed, there's some broth used in the base of this recipe. In addition to the garlic, you'll also taste fresh plum tomatoes, savory basil, and the peppery taste of olive oil--all of which bring out the best in shrimp! Fresh or frozen! This dish is healthy, gluten-free (unless you opt for gluten-y pasta), and dairy-free. My family gets excited when I serve this pasta, and I hope yours does, too! Serves 4 people. Buon appetito!
Boil pasta as the box indicates and set aside. Add a few drops of olive oil and toss evenly to avoid sticking.
Heat oil on medium heat in a small dutch oven or large saute pan (with cover) until hot.
Add garlic and cook for 1 minute, stirring occasionally. Do not brown.
Stir in shrimp and turn occasionally. Cook for 2-3 minutes or until they turn pink and firm. Do not overcook. Transfer shrimp with residual liquid to a plate and set aside.
Heat remaining oil on medium heat in the same pan.
Add garlic and saute for 1 minute.
Add tomatoes and chicken broth. Cover and simmer for 15 minutes. Do not boil.
Stir in basil and shrimp, salt and pepper. Cover and cook for an additional 5 minutes.
Serve the pasta onto plates or shallow bowls and spoon the desired amount of shrimp brodo mixture on top. Serve immediately.
Optional: add a 1/4 cup of dry white wine during Step 7, if desired. Garnish with grated parmesan or additional fresh basil.