Penne Expressions

Dried Penne Pasta
1/4 lb. Shrimp- peeled, deveined
1 bottle Garlic Expressions*
1 bunch Fresh Basil, chiffonade
Grape Tomatoes, halved
2 to 3 Squash, quartered and medium sliced
2 to 4 Zucchini, quartered and medium sliced
1 small or 1/2 medium sized Red Onion, thinly sliced

Boil Pasta until al-dente, remove from heat and run under cold water in a colander to stop cooking process.

Use small amount of Garlic Expressions to sauté shrimp. Once cooked all the way through set aside.

In the larger boiling pot used for pasta; place all veggies and 1/4 of the bottle of Expressions. Cover and bring to simmer until veggies squash and zucchini become mostly tender. This can be tested with a fork the same as testing boiled potatoes.

In pot with veggies add pasta and shrimp and mix until everything is coated with expressions and mixed homogeneously. This may require a small amount more of garlic expressions but it’s strong stuff and goes a long way.

Garnish with fresh chiffonade basil.

*Garlic Expressions can be purchased at The Fresh Market.  Italian dressing can also be substituted in the recipe.

Type of Dish:  Main or Side
Servings:  4 to 6
Prep time: 15 minutes
Cook Time:  20 minutes
Difficulty level:  Beginner

4J’s Catering is a local all occasions catering company able to provide service for any event with each menu being created and tailored to your specific taste and event. We are open 9-9 Monday through Saturday. In an effort to bring food education to the local area we offer one on one cooking lessons or group lessons. Being a new business we have no store front and everything is made from my home or yours but with your help this will soon change. For booking and information check us out on Facebook and at

Chef/Owner John P. Switzer Jr. is a Mobilian, born and raised.  He attended and graduated Murphy High, class of ’08, then went on to Faulkner where he studied Culinary Arts. He has been working and operating restaurants since the age of 15. 4J’s is a childhood dream come true that Switzer was able to start last summer.

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