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Shrimp and Goat Cheese Penne

Shrimp and Goat Cheese Penne recipe


Shrimp and Penne


  1. 1 cup grape tomatoes, quartered 250 mL
  2. 16 pitted Kalamata olives, coarsely chopped
  3. 2 medium garlic cloves, minced
  4. 1/4 cup chopped fresh basil 60 mL
  5. 2 tablespoons canola oil 30 mL
  6. 3 ounces goat cheese, cut into small pieces 90 g
  7. 2 tablespoons canola oil 30 mL
  8. 1/4 teaspoon dried pepper flakes 1 mL
  9. 1/4 teaspoon salt or to taste 1 mL
  10. 1/4 teaspoon coarsely ground black pepper or to taste 1 mL


  1. Cook pasta according to package directions, adding shrimp during last 4 minutes of cooking.
  2. In small bowl, combine tomatoes, olives, garlic, basil and 2 tablespoons (30 mL) of canola oil and set aside.
  3. Drain pasta mixture in colander, shaking off excess water. Place in shallow pasta bowl and gently stir in goat cheese, remaining 2 tablespoons (30 mL) canola oil, pepper flakes, salt and black pepper, until cheese is slightly melted. Top with tomato mixture. Do not stir.

Yield: 4 servings

Nutritional Analysis Serving Size: 1 1/2 cups (375 mL) Per Serving Calories 500 Total Fat 28g Saturated Fat 7g Cholesterol 195mg Sodium 640g Carbohydrates 640mg Fibre 3g Protein 34g

Source: Nancy Hughes, cookbook author, Mobile, Alabama

Reprinted with permission from


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