Elegant Penne with Asparagus and Shrimp Recipe - Allrecipes.com
Elegant Penne with Asparagus and Shrimp Recipe
  • READY IN 35 mins

Elegant Penne with Asparagus and Shrimp

Recipe by  

"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 Edit and Save

Original recipe makes 2 servings Change Servings
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  • PREP

    20 mins
  • COOK

    15 mins
  • READY IN

    35 mins

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 More Reviews

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!

 
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.

 
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.

 
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.

 
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!

 
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!!

 
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!!!

 
Aug 09, 2010

This recipe was simple and easy to make. The flavor of it was outstanding. I would definitely try this recipe again.

 

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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.

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