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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crushed red pepper flakes
asparagus, cut into 1-inch pieces
peeled and deveined large shrimp (21 to 25 per lb)
salt and pepper to taste
chopped fresh flat-leaf parsley
grated Parmesan cheese
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!
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.
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.
My children were baffled at first that I would even dare give them something with a wine sauce, but even my picky eater likes this one.
This was super easy and super awesome! I was actually in the grocery store today looking in the freezer section at the Bertolli Shrimp Asparagus & Shrimp Penne skillet meal for 2. I thought it looked easy enough to make and it would be cheaper to make myself. I found this recipe & it totally fit the bill :) The only change I made was adding a can of undrained garlic, basil & oregano diced tomatoes (as I had read that some reviewers thought the sauce was a little thin). This is a definite keeper!
This was incredibly easy to make, and got rave reviews from my husband and niece! We are keeping it as our normal "Friday night" during lent recipe!!
This was wonderful. I used some of the sauce to flavor a side salad. With some garlic toast, you could sop that right up!!!
Incredibly easy and super-tasty! I added mushrooms with te asparagus and another dash of red pepper flakes at the very end before serving, which kicked it up a notch. Served with a nice green side salad, and it was perfect!
* Percent Daily Values are based on a 2,000 calorie diet.
Elegant Penne with Asparagus and Shrimp
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 244
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Sautéed shrimp, mushrooms, and asparagus are tossed with egg noodles.
This light and tasty pasta is ready in about 30 minutes.
This easy salad is bright with flavor and can be a side or entrée.