1/4 cup(s) olive oil
1 tablespoon(s) lemon juice
1 1/2 teaspoon(s) paprika
1 1/2 teaspoon(s) ground cumin
1/4 teaspoon(s) ground ginger
1/4 teaspoon(s) dried oregano
1/2 teaspoon(s) salt
1/8 teaspoon(s) fresh-ground black pepper
3/4 cup(s) canned crushed tomatoes in thick puree
1/3 cup(s) chopped cilantro or parsley
3/4 pound(s) penne rigate
1 pound(s) medium shrimp, shelled
Directions
. In a large glass or stainless-steel bowl, whisk together the olive oil and the lemon juice with the paprika, cumin, ginger, oregano, salt, and pepper. Stir in the crushed tomatoes and the cilantro.
In a large pot of boiling, salted water, cook the penne rigate until almost done, about 12 minutes. Add the shrimp and cook until it and the pasta are just done, about 1 minute longer. Drain. Toss with the tomato sauce.
.
1 tablespoon(s) lemon juice
1 1/2 teaspoon(s) paprika
1 1/2 teaspoon(s) ground cumin
1/4 teaspoon(s) ground ginger
1/4 teaspoon(s) dried oregano
1/2 teaspoon(s) salt
1/8 teaspoon(s) fresh-ground black pepper
3/4 cup(s) canned crushed tomatoes in thick puree
1/3 cup(s) chopped cilantro or parsley
3/4 pound(s) penne rigate
1 pound(s) medium shrimp, shelled
Directions
. In a large glass or stainless-steel bowl, whisk together the olive oil and the lemon juice with the paprika, cumin, ginger, oregano, salt, and pepper. Stir in the crushed tomatoes and the cilantro.
In a large pot of boiling, salted water, cook the penne rigate until almost done, about 12 minutes. Add the shrimp and cook until it and the pasta are just done, about 1 minute longer. Drain. Toss with the tomato sauce.
.
