Barilla Red Lentil Penne

with Shrimp and Creamy Zucchini Sauce

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Ingredients 4 Servings

Ingredients for 4 people:

  • 1 box Barilla Red Lentil Penne
  • 1 cup Vidalia onion, chopped
  • 4 tablespoons, extra virgin olive oil, divided
  • 4 zucchini, small diced
  • 2 cups veggie broth
  • 1 pint cherry tomatoes, halved
  • 1 pound medium shrimp, shelled and deveined
  • 10 basil leaves, julienned
  • Salt and black pepper to taste
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  • Place a large pot of water to boil, cook pasta according to package directions.

  • Meanwhile in a skillet sauté onion with half the olive oil over medium heat for 5 minutes then add zucchini and broth; bring to a boil. Season with salt and pepper and simmer for three minutes.
  • Let cool down and process 2/3 of the zucchini mixture in the blender until smooth. Combine with unblended mixture and set aside.

  • In the same skillet sauté shrimp and tomatoes over high heat with remaining olive oil until blistered and thoroughly cooked, about four minutes.

  • Stir in zucchini sauce mixture. Drain pasta and toss with zucchini shrimp mixture, garnish with basil before serving.

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