1 pound penne pasta
1/4 cup extra-virgin olive oil
1 cup chopped red onion
1 jalapeno pepper, halved, seeded and thinly sliced
1 small red bell pepper, halved, seeded and thinly sliced
1/2 teaspoon red pepper flakes
1 teaspoon smoked paprika
1 pound small peeled (tails removed) raw shrimp
1/4 cup dry white wine
1/2 cup chicken broth
1 cup chopped cherry or grape tomatoes
1/4 cup chopped cilantro
1 teaspoon kosher salt, or to taste
Cook the pasta according to package directions, or until “al dente.”
Heat the oil inn a heavy skillet and sauté the onion and peppers, stirring often, for 4 minutes. Stir in the red pepper flakes and paprika and cook 1 minute longer.
Stir in the shrimp and cook, stirring, over high heat for 2 minutes.
Stir in the wine and cook for 2 minutes.
Add the broth and tomatoes and cook 5 minutes longer over high heat.
Stir in the cilantro and season with salt.
Toss with the drained, hot pasta and serve.
Serves 6 to 8.