Tomato and Shrimp Pasta

Name: Tomato and Shrimp Pasta
Prep time: 20 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: ¾ lb (340 g) penne or other short pasta; 1 lb (450 g) medium shrimp, peeled and deveined; 2 tbsp (30 ml) olive oil; 1 1/2 cups (375 ml) leftover gazpacho; 1 large tomato, diced; ¾ cup (35 g) flat-leaf parsley, finely chopped; 1/2 tsp (2.5 ml) green Tabasco, or to taste

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Preparation 20 min
Servings 4

Nut-free
Lactose-free
Dairy-free
Egg-free

Ingredients

- ¾ lb (340 g) penne or other short pasta
- 1 lb (450 g) medium shrimp, peeled and deveined
- 2 tbsp (30 ml) olive oil
- 1 1/2 cups (375 ml) leftover gazpacho
- 1 large tomato, diced  
- ¾ cup (35 g) flat-leaf parsley, finely chopped
- 1/2 tsp (2.5 ml) green Tabasco, or to taste

Preparation

- In a pot of salted boiling water, cook the pasta until al dente. Drain and set aside.
- In a large skillet, brown the shrimp in the olive oil. Season with salt and pepper. Add the gazpacho and cooked pasta. Toss to thoroughly coat the pasta. Add the tomato, parsley and green Tabasco. Adjust the seasoning.

Tomato and Shrimp Pasta

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Ingredients

Preparation

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