Twisted Penne Primavera Recipe

Cook pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add 12 oz penne and cook until just al dente according to package directions (usually 9–11 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Prepare shrimp

While pasta cooks, pat 1 lb shrimp dry and season lightly with 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Set aside.

Cook shrimp

Heat a large wide skillet over medium-high heat. Add 1 tablespoon olive oil and 1/2 tablespoon butter. When shimmering, add shrimp in a single layer and cook 1–2 minutes per side until pink and just opaque. Remove shrimp to a plate and keep warm.

Sweat aromatics

In the same skillet over medium heat add remaining 3 tablespoons olive oil. Add the white parts of the scallions and 4 minced garlic cloves. Sauté 1 minute until fragrant, taking care not to burn the garlic.

Add tomatoes and artichokes

Add 2 cups halved cherry tomatoes and 1 cup quartered artichoke hearts. Cook, stirring occasionally, 4–5 minutes until tomatoes soften and begin to release juices and artichokes are warmed through.

Deglaze and season

If using, add 1 tablespoon white wine to deglaze the pan, scraping up any browned bits. Then stir in 2 tablespoons balsamic vinegar and 1 teaspoon red pepper flakes (optional). Cook 1–2 minutes to reduce slightly.

Wilt spinach and combine scallions

Add 4 cups packed fresh spinach to the pan in batches, tossing until wilted (about 2 minutes). Add the green parts of the scallions and stir to combine.

Add lemon and basil

Remove pan from heat, stir in the zest and juice of 1 lemon, and fold in 1 cup chiffonaded fresh basil. Taste and adjust seasoning with remaining salt and pepper as needed.

Toss pasta with sauce

Combine pasta and sauce

Return the drained penne to the skillet (or a large mixing bowl) with the vegetable mixture. Add the cooked shrimp back to the pan. Toss gently to combine. If the mixture seems dry, add reserved pasta water a few tablespoons at a time until you reach a glossy, saucy consistency (use up to 1/2 cup).

Finish and plate

Finish with butter and cheese

Stir in 1 tablespoon butter and 1/2 cup grated Parmesan into the pasta off the heat so the butter melts and the cheese creates a light coating. Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired.

Serve warm

Serve

Divide pasta among 4 plates or bowls. Sprinkle additional Parmesan and extra basil leaves if desired. Serve immediately.