Elegant Penne with Asparagus and Shrimp

Elegant Penne with Asparagus and Shrimp

40 Reviews 3 Pics
  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    35 m
MissyPorkChop
Recipe by  MissyPorkChop

“This is a healthy, hearty, yet elegant recipe that is good enough for guests. It is also very easy and can be made with little notice. With low-carb pasta this can a good low-carb meal idea.”

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Ingredients

Adjust Servings

Original recipe yields 2 servings

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Directions

  1. Bring a large pot of lightly salted water to a boil. Add penne and cook until al dente, 8 to 10 minutes; drain.
  2. Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic and onion, and cook until the onion has softened and turned translucent, about 5 minutes. Pour in the white wine, and simmer for 2 minutes. Stir in the red pepper flakes, butter, and asparagus; cook until the asparagus is just tender, about 3 minutes. Add the shrimp and lemon juice, continue cooking until the shrimp have turned pink and are no longer translucent in the center. Season to taste with salt and pepper.
  3. Toss the cooked penne pasta with the shrimp and asparagus mixture. Sprinkle with parsley and Parmesan cheese to garnish.

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Reviews (40)

Rate This Recipe
SWEETJAM
38

SWEETJAM

I made this tonight. I think it would be a great hot weather meal. My only issue was that there was not enough sauce to cook the asparagus and for the noodles. I think next time I would partially cook the asparagus and then add. I ended up adding about a 1/4 C of butter for the sauce. It also needed a bit of salt and pepper, but the recipe stated to taste. I would do this again, but with some slight modifications. Actually I make a similar one that is from Barefoot Contessa and I think I wilol add the asparagus to that. Thanks for sharing.

(ME)
24

(ME)

This was the recipe I was looking for! It was very tasty! I read the comments & think I have found ways to solve the problems addressed in them. Because of the mention of the excess liquid, I had a jar of Penzy's powdered lemon zest that I used in lieu of the juice. I bet fresh would be even better. I added 1/4 cup of a can of petite diced tomatoes & to counterbalance the acid, I put in 1 pinch (literally) of white sugar. It did not give any sweetness, just balanced the acid content. To also help with the liquid issue, I cooked the pasta (I used spaghetti) 2 minutes short of done, and then tossed it into the pan of sauce & cooked it for the remaining 2 minutes there. Thanks for the great recipe!

Txoldham
22

Txoldham

I added a can of diced tomatoes, partially drained, sliced mushrooms and a red bell pepper cut in 1 inch pieces matching the asparagus. This is a definite repeater in our house.

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Nutrition

Amount Per Serving (2 total)

  • Calories
  • 638 cal
  • 32%
  • Fat
  • 27.2 g
  • 42%
  • Carbs
  • 37.1 g
  • 12%
  • Protein
  • 50.4 g
  • 101%
  • Cholesterol
  • 314 mg
  • 105%
  • Sodium
  • 716 mg
  • 29%

Based on a 2,000 calorie diet

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