Shrimp, Broccoli Rabe, and Tomatoes Over Penne Pasta

• 12 ounces penne pasta
• 1/4 cup extra-virgin olive oil
• 4 cloves garlic, minced
• 1 pound uncooked shrimp, peeled and deveined
• 1 bunch broccoli rabe
• 1/8 teaspoon red pepper flakes (optional)
• 3/4 cup cream of chicken soup
• 2 tablespoons dry white wine
• 1 pound ripe tomatoes, diced and drained
• 2 tablespoons fresh lemon juice
• 1/2 cup chopped fresh basil, divided
• 1 cup shredded Parmigiano-Reggiano cheese, divided
• salt and ground black pepper to taste

1. Fill a large pot with lightly salted water and bring to a boil.
2. Stir in penne and return to a boil.
3. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes.
4. Drain penne and place in a large serving bowl.
5. Heat olive oil in a deep skillet over medium-high heat.
6. Cook and stir garlic in the hot oil until fragrant, about 30 seconds; add shrimp and cook until pink and opaque, about 2 minutes.
7. Remove shrimp and set aside, reserving olive oil in skillet.
8. Add broccoli rabe and red pepper flakes to skillet; cook and stir until rabe is tender and bright green, about 5 minutes.
9. Add cream of chicken soup, white wine, diced tomatoes, cooked shrimp, lemon juice, 1/4 cup chopped fresh basil, 1/2 cup grated Parmigiano Reggiano cheese, salt, and ground black pepper; cook and stir until tomatoes are heated through, about 2 minutes.
10. Toss shrimp and broccoli rabe mixture with penne in serving bowl; top with remaining 1/4 cup basil and 1/2 cup Parmigiano-Reggiano cheese.

penne pasta, extravirgin olive oil, garlic, shrimp, broccoli rabe, red pepper, cream of chicken soup, white wine, tomatoes, lemon juice, fresh basil, cheese, salt

Taken from allrecipes.com/recipe/shrimp-broccoli-rabe-and-tomatoes-over-penne-pasta/ (may not work)