Zesty Shrimp and Tomato Penne Al Forno
with Bocconcini and Olives
Is there anything more comforting than cheesy baked shrimp pasta? This quick pasta bake is spiked with chili flakes and olives to amp up its cozy flavour.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
100 g
Bocconcini Cheese
(Contains Milk)
1 unit(s)
Crushed Tomatoes with Garlic and Onion
56 g
Baby Spinach
170 g
Penne
(Contains Wheat)
½ cup
Parmesan Cheese, shredded
(Contains Milk)
2 unit(s)
Garlic, cloves
1 unit(s)
Shallot
1 tsp
Chili Flakes
2 tbsp
Balsamic Glaze
(Contains Sulphites)
30 g
Mixed Olives
(Contains Sulphites)
½ tsp
Garlic Salt
285 g
Shrimp
(Contains Shrimp)
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the broiler to high.Wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.Add penne to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.Drain and return penne to the same pot, off heat. Meanwhile, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper. Heat a large oven-proof pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Remove from heat, then transfer to a plate.
Peel, then cut shallot into 1/4-inch pieces. Peel, then mince or grate garlic.Roughly chop spinach. Drain, then rinse olives. Pat dry with paper towels, then roughly chop.Pat bocconcini dry with paper towels. Tear into quarters, then season with 1/4 tsp (1/2 tsp) garlic salt and pepper.
Once penne is added to the boiling water, heat the same pan (from step 1) over medium. When hot, add 1 tbsp (2 tbsp) oil, then shallots and garlic. Cook, stirring constantly, until softened and fragrant, 2-3 min. Season with salt.
Add crushed tomatoes, olives, 1/2 tsp (1 tsp) chili flakes and 1/4 cup (1/2 cup) water to the pan with shallots. Cook, stirring occasionally, until sauce thickens slightly, 4-5 min. Remove from heat. Stir in 1 tbsp (2 tbsp) balsamic glaze. Season with 1/4 tsp (1/2 tsp) garlic salt and pepper.
Add sauce, shrimp and spinach to the pot with penne, then stir to combine.Transfer penne to the same oven-proof pan. (NOTE: If you don't have an oven-proof pan, transfer penne to an 8x8-inch baking dish for 2 ppl; 9x13-inch for 4 ppl.)Arrange bocconcini over penne. Sprinkle Parmesan over top. Broil in the middle of the oven until cheese melts, 4-5 min.
Divide penne al forno between plates. Sprinkle remaining chili flakes over top, if desired. Drizzle with remaining balsamic glaze, if desired.
