Penne Mangone Recipe
"Penne pasta with sautéed tender shrimp (al olio) topped with RR Italian Peppers and grated Romano cheese" - Rose Romano
1.5 lbs of Large Shrimp
1 lb of Penne Pasta
3 tbsp Olive Oil
2 small Garlic Cloves
1 Shallot & 1 tsp Salt & Basil
3 tbsp of RR Italian Peppers
1 tsp of Romano Cheese
Cook one pound of penne pasta (al dente).
In large preheated pan, combine 3 TBS olive oil, 2 TBS butter, two garlic cloves and one shallot (both minced), 1 tsp each salt and dry basil. Sauté on medium low 2-3 minutes, stirring.
Add 1.5 lbs of large shrimp (peeled) to same pan.
Cook shrimp until pink and firm. Strain pasta, add to pan with shrimp mixture and stir gently. Heat for one minute, stirring.
Place portions on dishes, sprinkle with 1 tsp Romano cheese, and top with 3 TBS of heated RR Italian Peppers.