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Dinner recipe · from the recipe book

No-Boil Dutch Oven Shrimp Penne with Blistered Tomatoes

Penne cooks right in a garlicky tomato-basil sauce until silky, then plump shrimp, bursting cherry tomatoes and bubbly mozzarella finish it with a juicy, golden top.

No-Boil Dutch Oven Shrimp Penne with Blistered Tomatoes

Ingredients

  • 2 tbsp27 gOlive oildivided
  • 4¼ cups sliced300 gWhite mushroomsquartered
  • 5 cloves15 gGarlicthinly sliced
  • ½ tsp1 gCrushed red pepper
  • 2½ tbsp40 gTomato paste
  • 14 oz400 gDiced tomatoes, canned
  • 2½ cups600 gWater
  • ¾ tsp4 gSalt
  • 1 tsp1 gDried oregano
  • ½ tsp1 gBlack pepper
  • 11½ oz320 gPasta, drypenne
  • 1 cup leaves24 gFresh basiltorn, divided
  • 1 lb500 gShrimptails removed
  • 2⅔ cups400 gCherry tomatoeshalved
  • 4 oz110 gPart-skim mozzarellatorn into small pieces
  • 3 tbsp grated20 gGrated Parmesan

Steps

  1. Preheat the oven to 425°F (220°C). Halve the cherry tomatoes and toss them in a bowl with one-third of the olive oil; set aside.
  2. Heat the remaining two-thirds of the olive oil in a Dutch oven over medium-high heat. Add the mushrooms and cook 6 to 7 minutes until browned.
  3. Stir in the garlic and red pepper flakes for 30 seconds, then the tomato paste for 1 minute.
  4. Add the canned tomatoes, water, salt, oregano and black pepper and bring to a boil. Stir in the dry pasta and half the basil, making sure the pasta is submerged.
  5. Cover the Dutch oven and bake 18 minutes, until the pasta is nearly tender and most of the liquid is absorbed.
  6. Uncover and stir in the raw shrimp. Scatter the oiled cherry tomatoes over the top, then the mozzarella and Parmesan.
  7. Bake uncovered 10 to 12 minutes, until the cheese is bubbly and golden and the shrimp are pink and opaque, reaching 145°F (63°C).
  8. Rest 5 minutes, then scatter the remaining half of the basil over the top and serve.

Contains: Milk, Shellfish, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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