Ingredients
1 pound penne pasta, pre-cooked but al dente.
1 head savoy cabbage.
1 tsp. red pepper flakes,crushed.
1 pound large shrimp cleaned & deveined.
1 cup pignoli nuts.
1/4 cup Bertolli light olive oil.
3 cloves fresh garlic chopped.
salt to taste
6 chopped fresh basil leaves(and add’l for garnish)
Freshly grated parmesan cheese.
Preparation
Boil pasta in 8 quarts of salted water until al dente. Drain & set aside. In deep saute pan… toast pignoli nuts in olive oil & garlic until light golden color. Add cabbage. Saute at med heat for 1 minute. Add shrimp, red pepper & basil. Cook 2 minutes or until shrimp turn pink. Turn up heat to high and add pasta, stirring to incorporate evenly. Cook 2 minutes more, Adding a bit more olive oil if necessary. Transfer to plates or pasta bowls. Sprinkle with cheese and basil to garnish.
