Shrimp Penne

• 12 ounces uncooked multigrain penne pasta
• 1 1/2 pounds uncooked large, fresh shrimp
• 1 yellow bell pepper, cut into thin strips
• 1 red bell pepper, cut into thin strips
• 2 tablespoons olive oil
• 2 garlic cloves, chopped
• 1 pt. grape tomatoes, halved
• 1 cup dry white wine
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon dried crushed red pepper
• 1/4 cup chopped fresh basil
• Freshly grated Parmesan cheese (optional)

1. Cook pasta according to package directions; drain and set aside.
2. Peel shrimp, and, if desired, devein.
3. Saute bell peppers in hot oil in a large skillet over medium-high heat 10 minutes or until tender. Add garlic; saute 1 minute. Add grape tomatoes, and saute 3 minutes. Add wine and next 3 ingredients; cook 10 minutes, stirring occasionally. Add shrimp and basil, and cook, stirring occasionally, 3 minutes or just until shrimp turn pink. Stir in pasta, and cook until thoroughly heated. Sprinkle with Parmesan cheese, if desired.
4. Note: For testing purposes only, we used Barilla Plus Penne Pasta.

penne pasta, fresh shrimp, yellow bell pepper, red bell pepper, olive oil, garlic, grape tomatoes, white wine, salt, freshly ground black pepper, red pepper, fresh basil, parmesan cheese

Taken from www.myrecipes.com/recipe/shrimp-penne (may not work)