It was a hot and humid day one day this summer, and I did
not feel like cooking at all! We must eat, right? So, Google searched for a
recipe that included shrimp, penne and goat cheese, and I came across this
simple, quick and delicious recipe on the Bon Appétit website.  It was light, and tasted really good.  I am now actually in the mood for it.  I didn’t have fresh parsley or oregano, so I
used dried herbs.  I also added a little
fresh parmesan, which made it taste even better.
1 pound whole grain penne
Kosher salt (to taste)
3 tablespoons extra-virgin olive oil, divided
1 1/4 pounds medium uncooked shrimp, peeled,
Freshly ground black pepper
1 large red onion (about 1 pound), halved, thinly
sliced crosswise
3 cups cherry tomatoes (about 1 1/2 pints)
7 tablespoons chopped flat-leaf parsley,
3 tablespoons chopped fresh oregano, divided
1 5oz log fresh goat cheese, crumbled
1.  Cook penne until
al dente according to the instructions on the package
2.  In a large, heavy
skillet, heat 1 Tbsp. oil over medium-high heat.
3. Season shrimp with salt and pepper.  Cook shrimp until just opaque in the center,
1–2 minutes per side.  Using a slotted
spoon, transfer shrimp to a medium bowl.
4.  Add remaining 2
Tbsp. oil and onion to same skillet.  Season
with salt and pepper and sauté until onion begins to brown and wilt, 5–7
5.  Add tomatoes;
cook, mashing some of tomatoes with the back of a spoon to release juices,
until tomatoes are just beginning to soften, about 3 minutes.
6.  Stir in 4 Tbsp.
parsley, 2 Tbsp. oregano, and shrimp with any accumulated juices.
7.  Drain pasta,
reserving 1/2 cup pasta cooking liquid; transfer pasta back to pot.
8.  Add shrimp
mixture to pasta and toss to evenly incorporate; cook, stirring and adding
pasta cooking liquid by tablespoonfuls if pasta is too dry, until pasta is
tender and mixture is heated through, 1–2 minutes.
9.  Season to taste
with salt and pepper.

10. Transfer pasta mixture to a large wide bowl.  Add goat cheese; toss gently 2 or 3 times.
Sprinkle remaining 3 Tbsp. parsley and 1 Tbsp. oregano over.

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