For sauce, combine tomato sauce, paste, oregano, basil, olive oil, salt pepper, chili flake and Sriracha to taste. Stir, cover and simmer on low heat for 20 minutes.
Cook penne in salted boiling water until al dente. Drain.
Toss shrimp Sriracha, lemon juice and chili flakes. Set aside. In a saute pan on medium heat, add mushrooms, artichokes and garlic. Cook until mushrooms soften. Add shrimp directly to pan surface. Cook about 4 minutes per side or until shrimp are just barely opaque. Stir in spinach, remove from heat and let wilt for 1 minute.
Toss the saute pan contents and drained penne in the large pasta pot. Add just enough of the sauce to lightly cover the pasta. Plate a few spoonfuls and add parmesan and scallions for garnish.
Originally Submitted
4/26/2009
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