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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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From Ricardo Ingredients:
3/4 lb penne or 3/4 lb other small pasta |
1 lb medium shrimp, shelled, deveined, well sponged |
2 tablespoons olive oil |
salt and pepper |
1 1/2 cups tomato sauce (food doesn't recognize gazpacho, so it's not tomato sauce, it's gazpacho you need to use for this re) |
1 large tomato, diced |
3/4 cup flat-leave parsley |
1/2 teaspoon tabasco jalapeno sauce |
Directions:
1. In a large saucepan with salted boiling water, cook pasta until al dente. Drain and set aside.
2. In a large skillet, brown shrimps in the olive oil. Add salt and pepper. Add gazpacho and cooked pasta. Reheat while stirring to coat the pasta and add the tomato, parsley and tabasco. Adjust seasoning.
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