Speedy Shrimp and Red Pepper Pasta

Printed from Jenn's Food Journey, adapted from What to Expect

8 oz whole grain penne
1/2 lb large shelled and deveined shrimp
salt and pepper
garlic powder
1 red bell pepper, thinly sliced
1/4 cup low sodium chicken broth
1 cup cherry tomatoes, quartered
1 Tablespoon grated parmesan cheese, plus more for serving
fresh basil leaves, chopped

Place the shrimp in a shallow dish and season liberally with salt, pepper and garlic powder. Toss to coat.

Cook pasta according to package directions; drain.

Meanwhile, spray a non-stick skillet with oil or cooking spray and heat over medium heat. Add the shrimp and cook 3 minutes per side. Remove from pan. To the same pan, add the red pepper; seasoning with salt and pepper. Cook for 3 minutes or until they are just softened. Remove from pan. Add broth to pan and bring to a boil. Add tomatoes and parmesan cheese. Allow to simmer for 3 minutes. Add the shrimp and red pepper back to the pan and cook for a minute or two until the shrimp is heated through. Toss the sauce with the pasta and season with salt and pepper to taste. Sprinkle with fresh chopped basil and serve. Enjoy!