Recipes Penne with Shrimp and Spicy Tomato Sauce 4.0 (3) 3 Reviews Paprika, cumin, and ginger lend their aromatic alchemy to a simple, no-cook tomato sauce. You can use the sauce with a wide range of ingredients (see Variations).Plus: More Pasta Recipes and Tips By Food & Wine Editors Updated on January 21, 2020 Print Rate It Share Share Tweet Pin Email Photo: © Christina Holmes Yield: 4 Ingredients ¼ cup olive oil 1 tablespoon lemon juice 1 ½ teaspoons paprika 1 ½ teaspoons ground cumin ¼ teaspoon ground ginger ¼ teaspoon dried oregano ½ teaspoon salt ⅛ teaspoon fresh-ground black pepper ¾ cup canned crushed tomatoes in thick puree ⅓ cup chopped cilantro or parsley ¾ pound penne rigate 1 pound 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. Notes Variations • Penne with Mozzarella and Spicy Tomato Sauce: Use 1 pound fresh mozzarella, cut into 1/4-inch cubes, in place of the shrimp. Toss the cheese in at the end. • Penne with Sausage and Spicy Tomato Sauce: Use grilled sausage cut into bite-size pieces in place of the shrimp. Toss the sausage into the pasta with the tomato sauce. • Penne with Grilled Vegetables and Spicy Tomato Sauce: In place of the shrimp, use grilled or sautéed vegetables such as mushrooms, zucchini, eggplant, or green beans, cut into bite-size pieces. Toss the vegetables into the pasta with the sauce. Suggested Pairing With its competing spices, strong-flavored cilantro, and acidic tomatoes, this pasta dish calls for a simple Italian white—a Pinot Grigio, for example. Rate it Print