Spice up tomato sauce with Mexican oregano and jalapeños to make this Gulf-of-Mexico-inspired pasta dish. The shrimp will be happy to go along for the ride.
What You Need
Original recipe yields 6 servings
4 cups penne pasta, uncooked
2 cans (14.5 oz. each) diced tomatoes, undrained, divided
1 Tbsp. dried Mexican oregano
1-1/2 lb. uncooked deveined peeled large shrimp
1 jar (5.75 oz.) Spanish green manzanilla olives, drained, halved
1/4 cup pickled jalapeños and carrots, drained
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/4 cup KRAFT Grated Parmesan Cheese
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Let's Make It
Cook pasta as directed on package.
Meanwhile, blend 1 can tomatoes and oregano in blender until smooth. Drain remaining can tomatoes; discard liquid. Cook and stir shrimp, in batches, in large nonstick skillet 2 min. Return shrimp to skillet. Add drained tomatoes, olives, jalapeños and carrots; cook 2 min. Stir in tomato sauce; bring to boil. Simmer on medium-low heat 2 min., stirring occasionally.
Drain pasta. Add to skillet with cheeses; cook 3 min. or until mozzarella is melted and mixture is well blended and heated through, stirring constantly.
For more heat, add 1 tsp. ground red pepper (cayenne) to blender before blending with tomatoes and oregano.
Serve with a mixed green salad tossed with your favorite KRAFT Dressing.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 46g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.