Shrimp Garlic Tomato Penne

Instructions

1. 1

   Use refrigerated raw medium shrimp that are already peeled, deveined and tail-free, and dry penne with a 10-minute package cooking time. Mince the garlic and pat the shrimp dry. Wash your hands and clean surfaces after handling raw shrimp.

2. 2

   Heat the olive oil in a deep 30 cm skillet over medium heat for 1 minute. Add the garlic and stir for 30 seconds, without letting it brown.

3. 3

   Add the crushed tomato, 600 ml water, oregano, salt and black pepper. Increase the heat to high, cover and bring to a brisk simmer, about 4 minutes.

4. 4

   Stir in the dry penne. Reduce the heat to medium, cover and maintain a steady simmer for 7 minutes, stirring thoroughly every 2 minutes so the pasta does not stick.

5. 5

   Stir in the shrimp. Increase the heat to medium-high and simmer uncovered for 3–4 minutes, stirring frequently, until the penne is tender and the sauce clings to it with no pool of watery liquid. The pasta will have cooked for approximately 10–11 minutes in total. Check several shrimp in their thickest part with a food thermometer: they must reach 145°F/63°C. Divide among four bowls and serve.