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!
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!
This is a tasty and easy receipe, we really loved it. I think the next time I will add some capers, and maybe even articoke hearts. It saves and re-heats well too!
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!!
* 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: 638
** Calories from Fat: 244
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Sautéed shrimp, mushrooms, and asparagus are tossed with egg noodles.
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