Shrimp, Broccoli Rabe, and Tomatoes Over Penne Pasta

Ingredients

• 12 ounces penne pasta
• 1/4 cup extra-virgin olive oil
• 4 cloves garlic, minced
• 1 pound uncooked shrimp, peeled and deveined
• 1 bunch broccoli rabe
• 1/8 teaspoon red pepper flakes (optional)
• 3/4 cup cream of chicken soup
• 2 tablespoons dry white wine
• 1 pound ripe tomatoes, diced and drained
• 2 tablespoons fresh lemon juice
• 1/2 cup chopped fresh basil, divided
• 1 cup shredded Parmigiano-Reggiano cheese, divided
• Salt and ground black pepper to taste

Directions

Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes. Drain penne and place in a large serving bowl.

Heat olive oil in a deep skillet over medium-high heat. Cook and stir garlic in the hot oil until fragrant, about 30 seconds; add shrimp and cook until pink and opaque, about 2 minutes. Remove shrimp and set aside, reserving olive oil in skillet.

Add broccoli rabe and red pepper flakes to skillet; cook and stir until rabe is tender and bright green, about 5 minutes. Add cream of chicken soup, white wine, diced tomatoes, cooked shrimp, lemon juice, 1/4 cup chopped fresh basil, 1/2 cup grated Parmigiano Reggiano cheese, salt, and ground black pepper; cook and stir until tomatoes are heated through, about 2 minutes.

Toss shrimp and broccoli rabe mixture with penne in serving bowl; top with remaining 1/4 cup basil and 1/2 cup Parmigiano-Reggiano cheese.