A healthy, hearty, and refined pasta dish perfect for dinner guests or a weeknight indulgence.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 2
Description:
This elegant shrimp pasta features crisp asparagus, plump shrimp, and a light wine-garlic sauce, all tossed with tender penne and topped with Parmesan. It’s rich in flavor, easy to prepare, and impressive enough for company. Swap in low-carb pasta for a lighter option.
Ingredients
- 1 cup penne pasta
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- ¼ cup onion, chopped
- ½ cup white wine
- ¼ teaspoon crushed red pepper flakes
- 1 tablespoon butter
- 10 spears asparagus, cut into 1-inch pieces
- 18 large shrimp (21/25 count), peeled and deveined
- 1 tablespoon lemon juice
- Salt and pepper, to taste
- 2 tablespoons chopped fresh flat-leaf parsley
- ¼ cup grated Parmesan cheese
Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil. Add the penne and cook until al dente, about 8–10 minutes. Drain and set aside.
2. Sauté the Aromatics
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and onion and sauté until the onion is soft and translucent, about 5 minutes.
3. Deglaze and Simmer
Pour in the white wine and simmer for 2 minutes to reduce slightly.
4. Add Asparagus and Spice
Stir in red pepper flakes, butter, and asparagus. Cook for about 3 minutes, until asparagus is just tender.
5. Cook the Shrimp
Add shrimp and lemon juice to the skillet. Cook for 2–3 minutes, or until the shrimp are pink and opaque. Season with salt and pepper.
6. Combine and Serve
Toss the cooked penne into the skillet with the shrimp and asparagus mixture. Mix until everything is well coated and heated through.
7. Garnish
Sprinkle with chopped parsley and grated Parmesan cheese before serving.
Notes
- Pasta Options: Feel free to substitute penne with other short pastas like fusilli, farfalle, or even a low-carb or gluten-free option such as chickpea or lentil pasta.
- Wine Substitute: If you prefer not to use wine, you can substitute it with low-sodium chicken broth or vegetable broth. Add a splash of lemon juice or white wine vinegar for acidity.
- Shrimp Doneness: Shrimp cook very quickly—watch closely and remove from heat as soon as they turn pink and opaque to avoid overcooking.
- Make It Creamy: For a richer variation, stir in a splash of heavy cream or a tablespoon of cream cheese after adding the shrimp.
- Meal Prep Tip: Cook the pasta and prep all vegetables ahead of time. Store everything separately in the fridge and assemble just before serving.
- Spice Level: Adjust crushed red pepper flakes to your heat preference. Add more for a kick or omit for a milder flavor.
- Serving Ideas: Serve with a side salad and crusty bread or garlic toast to round out the meal.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove with a splash of broth or water to loosen the sauce.
Nutrition (per serving)
- Calories: 638
- Fat: 27g
- Saturated Fat: 9g
- Cholesterol: 314mg
- Sodium: 522mg
- Carbohydrates: 37g
- Fiber: 4g
- Sugars: 5g
- Protein: 50g
- Vitamin C: 20mg
- Calcium: 287mg
- Iron: 8mg
- Potassium: 720mg
Elegant Penne with Asparagus and Shrimp
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Servings: 2
Description
This elegant shrimp pasta features crisp asparagus, plump shrimp, and a light wine-garlic sauce, all tossed with tender penne and topped with Parmesan. It’s rich in flavor, easy to prepare, and impressive enough for company. Swap in low-carb pasta for a lighter option.
Ingredients
-
1 cup penne pasta
-
2 tablespoons olive oil
-
2 cloves garlic, minced
-
¼ cup onion, chopped
-
½ cup white wine
-
¼ teaspoon crushed red pepper flakes
-
1 tablespoon butter
-
10 spears asparagus, cut into 1-inch pieces
-
18 large shrimp (21/25 count), peeled and deveined
-
1 tablespoon lemon juice
-
Salt and pepper, to taste
-
2 tablespoons chopped fresh flat-leaf parsley
-
¼ cup grated Parmesan cheese
Instructions
Bring a large pot of salted water to a boil. Add the penne and cook until al dente, about 8–10 minutes. Drain and set aside.
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and onion and sauté until the onion is soft and translucent, about 5 minutes.
Pour in the white wine and simmer for 2 minutes to reduce slightly.
Stir in red pepper flakes, butter, and asparagus. Cook for about 3 minutes, until asparagus is just tender.
Add shrimp and lemon juice to the skillet. Cook for 2–3 minutes, or until the shrimp are pink and opaque. Season with salt and pepper.
Toss the cooked penne into the skillet with the shrimp and asparagus mixture. Mix until everything is well coated and heated through.
Sprinkle with chopped parsley and grated Parmesan cheese before serving.
Notes
-
Pasta Options: Feel free to substitute penne with other short pastas like fusilli, farfalle, or even a low-carb or gluten-free option such as chickpea or lentil pasta.
-
Wine Substitute: If you prefer not to use wine, you can substitute it with low-sodium chicken broth or vegetable broth. Add a splash of lemon juice or white wine vinegar for acidity.
-
Shrimp Doneness: Shrimp cook very quickly—watch closely and remove from heat as soon as they turn pink and opaque to avoid overcooking.
-
Make It Creamy: For a richer variation, stir in a splash of heavy cream or a tablespoon of cream cheese after adding the shrimp.
-
Meal Prep Tip: Cook the pasta and prep all vegetables ahead of time. Store everything separately in the fridge and assemble just before serving.
-
Spice Level: Adjust crushed red pepper flakes to your heat preference. Add more for a kick or omit for a milder flavor.
-
Serving Ideas: Serve with a side salad and crusty bread or garlic toast to round out the meal.
-
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove with a splash of broth or water to loosen the sauce.