Fresh penne with shrimp, baby kale, and pesto alla trapanese

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Fresh penne with shrimp, baby kale, and pesto alla trapanese

Soy-Free, Gluten-Free

2 Servings, 460 Calories/Serving

15 Minutes

Superfast and gluten-free, this seafood pasta gets our spin on Sicily’s pesto alla trapanese, a red pesto made with almonds plus fresh and sun-dried tomatoes.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • Sun Basket pesto alla trapanese (tomatoes - almonds - sun-dried tomatoes - Parmesan - garlic - kosher salt)
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • Shellfish options:
  • 10 ounces wild Gulf shrimp
  • 10 ounces wild tail-on jumbo shrimp
  • 10 ounces wild sea scallops
  • 1 teaspoon red chile flakes (optional)
  • 7 ounces fresh gluten-free penne
  • 3 ounces baby kale or other leafy greens

Nutrition per serving

Calories: 460, Protein: 29g (58% DV), Fiber: 5g (20% DV), Total Fat: 8g (12% DV), Monounsaturated Fat: 4.5g, Polyunsaturated Fat: 1.5g, Saturated Fat: 1.5g (8% DV), Cholesterol: 180mg (60% DV), Sodium: 990mg (41% DV), Carbohydrates: 69g (23% DV), Total Sugars: 3g, Added Sugars: 0g (0% DV).
Contains: Milk, Tree Nuts (almond)

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep the ingredients

Bring a medium sauce pot of salted water to a boil for the penne.
  • Let the pesto come to room temperature.
  • Strip the parsley leaves from the stems; coarsely chop the leaves. Set aside half for garnish.
  • Rinse the shellfish, then drain on a paper-towel-lined plate and pat dry.
In a medium bowl, stir together half the parsley and as many chile flakes as you like. Add the shellfish, season lightly with salt, and toss to coat.

2

Cook the penne

To the pot of boiling water, add the penne and cook, stirring occasionally, until just tender, 3 to 5 minutes. Drain the penne, reserving ½ cup [¾ cup] pasta cooking water.
While the penne boils, cook the shellfish.

3

Cook the shellfish

For the shrimp or jumbo shrimp:
In a large frying pan over high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the shrimp and cook without turning until browned on one side but not yet cooked through, about 2 minutes.

For the scallops:
In a large frying pan over high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the scallops and cook without turning until golden brown on one side and starting to turn opaque, 2 to 4 minutes. Turn and continue cooking for about 30 seconds for translucent or 1 to 2 minutes for opaque.

4

Finish the dish

To the pan with the shellfish, stir in the kale, reduce the heat to medium, and cook until the kale starts to wilt and the shellfish is just cooked through, about 30 seconds. Remove from the heat, add the pesto, penne, and reserved pasta cooking water, and toss to coat. Season to taste with salt and pepper.

Serve

Transfer the shellfish and penne to individual bowls. Garnish with the remaining parsley and as many remaining chile flakes as you like and serve.
Kids Can!
  • Strip the parsley leaves.
  • Time the penne.
  • Garnish with the parsley.