Shrimp & Penne Pasta

This is summer pasta at its most laid-back.

Grilled shrimp, ripe Roma tomatoes, chunks of fresh mozzarella, and handfuls of basil and parsley all get tossed with hot penne and good olive oil. No simmering, no reducing, no fuss.

The warm pasta gently softens the mozzarella and coaxes the juices out of the tomatoes, creating its own light sauce as it sits. Give it 15 minutes to mingle and you’re eating.

Variations

• Caprese style: Add a drizzle of balsamic glaze right before serving for a sweet-tart punch.
• Arugula addition: Toss in a couple handfuls of baby arugula for peppery bite.
• Sun-dried swap: Replace fresh tomatoes with oil-packed sun-dried tomatoes for a more concentrated, chewy texture.

Chef Tips

• Use the best olive oil you’ve got. It’s doing a lot of heavy lifting here since there’s no cooked sauce.
• Toss the shrimp and tomatoes with the pasta while it’s still hot. That residual heat is what brings everything together.
• Let it rest the full 15 minutes before serving. The flavors need that time to get acquainted.