| 10 | 30 | 289 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 20 min | 4 |
| 171 gm | Banza Penne Pasta (or bean based pasta of choice) |
| 2 tbsp | Extra virgin olive oil (plus more for drizzling) |
| 2 cup | Cherry Tomatoes |
| 1/2 tsp | Sea salt, fine |
| 227 gm | Shrimp, raw (peeled, deveined and rinsed) |
| 3 clove(s) | Garlic (minced) |
| 1/4 tsp | Red pepper flakes |
| 12 leaf | Basil, fresh (plus more for garnish) |
| 4 tsp | Parmesan cheese, grated (optional) |
| 1 tsp | Black pepper (freshly ground) |
1. Bring a large of of heavily salted water to a rolling boil and cook the pasta until al dente according to the package directions. Drain, set aside, and drizzle with a little olive oil to prevent clumping.
2. Heat the oil in a large skillet over medium-high heat. Add the tomatoes and salt and cook, stirring occasionally, until the tomatoes burst, 4-5 minutes.
3. Add the shrimp, garlic and pepper flakes and simmer uncovered, stirring occasionally, until the sauce begins to thicken and the shrimp are opaque, about 5 minutes. Stir in the basil. Taste and add more salt and pepper flakes, if needed.
4. Divide the pasta between 2 warmed bowls and top with the sauce. Sprinkle with parmesan and more fresh basil (if desired).
| Meat | 0.6 |
| Vegetables | 0.9 |
