- Preheat oven to 375°F (190°C)
- 13- by 9- by 2-inch (3 L) baking dish, lightly greased with butter
- 6 tbsp extra-virgin olive oil 90 mL
- ¼ cup diced onion 50 mL
- 1 cup halved cherry tomatoes 250 mL
- 1 cup blanched fresh peas or frozen peas, defrosted (see lips, left) 250 mL
- 2 tbsp hand-torn fresh basil leaves 25 mL
- Salt and freshly ground black pepper
- 1½ cups halved (lengthwise) peeled, deveined medium shrimp, heads and tails off (12 oz/375 g) 375 mL
- ½ cup dry white Italian wine 125 mL
- 1 tbsp salt 15 mL
- 1 lb dried penne 500 g
- ¼ cup dry white Italian breadcrumbs, divided 50 mL
- In a covered pasta pot over high heat, bring water to a rapid boil.
- In a large sauté pan, heat oil over medium heat. Add onion and tomatoes and cook, stirring, until onion is soft and tender, about 3 minutes. Add peas and basil and cook, stirring, until vegetables are soft and tender, about 5 minutes. Season to taste with salt and pepper. Add shrimp and wine, stir and cook until shrimp are half-cooked (barely opaque). Remove from heat and set aside.
- Add salt and penne to the boiling water and cook, uncovered, over high heat until pasta is almost al dente. Scoop out about 1 cup (250 mL) of the pasta cooking water and set aside. Drain pasta.
- Return sauté pan to low heat. Add 2 tbsp (25 mL) of the reserved pasta water and penne and, using a wooden spoon, toss to coat evenly, adding more pasta water if necessary.
- Sprinkle prepared dish with half of the breadcrumbs. Add penne mixture and sprinkle with remaining breadcrumbs.
- Bake in preheated oven until top is golden brown, about 35 minutes. Serve immediately.