Elegant Penne with Asparagus and Shrimp Recipe

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Most Helpful Positive Review

Feb 10, 2011

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!

—(ME)

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Most Helpful Critical Review

Apr 12, 2008

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.

—SWEETJAM

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46 Ratings

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Jan 14, 2011

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.

—Txoldham

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Dec 10, 2010

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.

—Laura LeBon

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Aug 04, 2010

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!

—April

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Apr 13, 2009

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!!

—Dianne

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Sep 29, 2010

This was wonderful. I used some of the sauce to flavor a side salad. With some garlic toast, you could sop that right up!!!

—IDYDELL

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Apr 20, 2010

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!

—Amy S

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Nutrition

Calories
638 kcal
32%

Carbohydrates
37.1 g
12%

Cholesterol
314 mg
105%

Fat
27.2 g
42%

Fiber
3.5 g
14%

Protein
50.4 g
101%

Sodium
716 mg
29%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

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

% Daily Value *
Total Fat 27.2g 42 %
Saturated Fat 8.5g 43 %
Cholesterol 314mg 105 %
Sodium 716mg 29 %
Potassium 720mg 20 %
Total Carbohydrates 37.1g 12 %
Dietary Fiber 3.5g 14 %
Protein 50.4g 101 %
Sugars 4.5g
Vitamin A 33 %
Vitamin C 32 %
Calcium 36 %
Iron 80 %
** Thiamin 19 %
Niacin 141 %
Vitamin B6 27 %
Magnesium 41 %
Folate 34 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.