Shrimp, Broccoli Rabe, and Tomatoes Over Penne Pasta

Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered stirring occasionally until cooked through but still firm to the bite about 11 minutes. Drain penne and place in a large serving bowl.

Heat olive oil in a deep skillet over medium-high heat. Cook and stir garlic in the hot oil until fragrant about 30 seconds; add shrimp and cook until pink and opaque about 2 minutes. Remove shrimp and set aside reserving olive oil in skillet.

Add broccoli rabe and red pepper flakes to skillet; cook and stir until rabe is tender and bright green about 5 minutes. Add cream of chicken soup white wine diced tomatoes cooked shrimp lemon juice 1/4 cup chopped fresh basil 1/2 cup grated Parmigiano Reggiano cheese salt and ground black pepper; cook and stir until tomatoes are heated through about 2 minutes.

Toss shrimp and broccoli rabe mixture with penne in serving bowl; top with remaining 1/4 cup basil and 1/2 cup Parmigiano-Reggiano cheese.