Best Elegant Penne With Asparagus And Shrimp Recipes

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PENNE WITH ASPARAGUS AND CHERRY TOMATOES (SPRING)



Penne with Asparagus and Cherry Tomatoes (Spring) image

Provided by Giada De Laurentiis

Categories     main-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

8 ounces penne pasta
3 tablespoons olive oil
2 garlic cloves, minced
1 1/2 pounds thin asparagus, trimmed and cut into 1-inch pieces
Salt and freshly ground black pepper
2 cups (about 9 ounces) cherry tomatoes
1 cup shelled fresh peas
1/2 cup low-sodium chicken stock
1 cup grated Parmesan
2 tablespoons chopped fresh basil leaves

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.
  • In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
  • Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.

EASY AND TASTY PASTA WITH SHRIMP AND ASPARAGUS



Easy and Tasty Pasta with Shrimp and Asparagus image

I am completely addicted to this shrimp, asparagus, and pasta recipe. It is easy, yet elegant!

Provided by ILYTAT

Categories     Main Dish Recipes     Pasta     Shrimp

Time 30m

Yield 6

Number Of Ingredients 8

1 (16 ounce) package penne pasta
1 pound cooked, ready-to-eat jumbo shrimp
½ cup olive oil
1 pound fresh asparagus, trimmed and cut into thirds
1 teaspoon red pepper flakes, or to taste
4 cloves garlic, finely chopped
¼ cup grated Parmesan cheese
salt and ground black pepper to taste

Steps:

  • Bring a large pot of water to a boil. Add pasta and cook, stirring occasionally, for 8 minutes. Add cooked shrimp. Cook until shrimp is heated through and pasta is tender yet firm to the bite, 2 to 3 minutes.
  • Meanwhile, heat olive oil in a large skillet over medium heat. Add asparagus and red pepper flakes; cook for 3 minutes, stirring frequently. Add garlic and continue to cook until asparagus is tender yet firm to the bite, another 4 to 5 minutes.
  • Drain pasta and shrimp; transfer to a large serving bowl. Add cooked asparagus and Parmesan cheese; stir well to combine. Season with salt and pepper and serve immediately.

Nutrition Facts : Calories 535 calories, Carbohydrate 58.3 g, Cholesterol 150.5 mg, Fat 21.7 g, Fiber 4.2 g, Protein 28.9 g, SaturatedFat 3.7 g, Sodium 252.4 mg, Sugar 4 g

PENNE WITH SHRIMP, ASPARAGUS, AND SUN-DRIED TOMATOES



Penne with Shrimp, Asparagus, and Sun-Dried Tomatoes image

Categories     Pasta     Tomato     Vegetable     Sauté     Basil     Shrimp     Asparagus     White Wine     Spring     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 12

1/2 cup drained oil-packed sun-dried tomatoes
1 pound asparagus, trimmed, cut on diagonal into 1/2-inch pieces
1 1/4 pounds uncooked shrimp, peeled, deveined
1/2 cup chopped fresh basil
2 large garlic cloves, chopped
1/2 teaspoon dried oregano
1/4 teaspoon dried crushed red pepper
1 3/4 cups canned low-salt chicken broth
1/2 cup dry white wine
2 tablespoons tomato paste
12 ounces penne pasta
3/4 cup grated Parmesan cheese

Steps:

  • Heat oil reserved from tomatoes in heavy large skillet over medium-high heat. Add asparagus and sauté until crisp-tender, about 5 minutes. Using slotted spoon, transfer asparagus to bowl. Add sun-dried tomatoes, shrimp, 1/4 cup basil, garlic, oregano, and crushed red pepper to same skillet and sauté until shrimp are just opaque in center, about 3 minutes. Transfer shrimp mixture to bowl with asparagus. Add broth, wine, and tomato paste to same skillet. Boil until sauce thickens slightly, stirring occasionally, about 6 minutes.
  • Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain; return pasta to same pot. Add shrimp mixture, sauce, remaining 1/4 cup basil, and cheese to pasta. Toss over medium heat until warmed through and sauce coats pasta. Season with salt and pepper and serve.

SHRIMP SCAMPI WITH ROASTED ASPARAGUS



Shrimp Scampi with Roasted Asparagus image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 16

4 teaspoons olive oil
12 medium-size garlic cloves, crushed
1 cup dry vermouth
2 cups diced tomatoes
1 1/2 pounds large shrimp, shelled and deveined
1 cup chopped fresh parsley
Several drops hot pepper sauce
Salt and freshly ground black pepper, to taste
Roasted Asparagus, recipe follows
Italian Greens, recipe follows
1 pound fresh asparagus
1 tablespoon, plus 1 teaspoon olive oil
Salt and freshly ground black pepper, to taste
8 cups washed, ready-to-eat, Italian-style salad greens
1 tablespoon, plus 1 teaspoon no-sugar-added oil and vinegar dressing
Salt and freshly ground black pepper, to taste

Steps:

  • Heat the olive oil in a nonstick skillet over medium-high heat. Saute the garlic for a few seconds, then add the vermouth and tomatoes. Cook 5 minutes. Add the shrimp and parsley, and cook 3 minutes, or until shrimp are pink. Season with hot pepper sauce, salt and pepper, to taste. Divide among 4 plates and serve Roasted Asparagus and Italian Greens.
  • Preheat oven to 400 degrees. Cut or snap off the 1-inch fibrous stem on the asparagus and discard. Slice the remaining asparagus into 2-inch pieces (you should have about 5 cups). Line a baking tray with foil and spoon the oil onto the foil. Sprinkle the oil with salt and pepper. Add the asparagus and roll in oil, making sure all the spears are coated with the oil and seasonings. Spread the asparagus into a single layer and roast in the oven for 5 minutes. Roll the asparagus in the oil to recoat and roast 10 more minutes for thick spears, 5 more minutes for thin ones. Remove from the oven and serve with the shrimp.
  • Place the salad in a bowl and drizzle with the dressing. Season with salt and pepper. Toss well and serve.

SHRIMP AND ASPARAGUS PENNE



Shrimp and Asparagus Penne image

This pretty pasta main course has only a few ingredients, so it's a breeze to whip up. "We used to prepare it with heavy cream, but I substituted half-and-half to cut fat, and it's just as good," writes Diane Shipley of Concord, Ohio.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

3 cups uncooked penne pasta
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1 tablespoon butter
1 pound uncooked medium shrimp, peeled and deveined
2 teaspoons all-purpose flour
1/4 teaspoon salt
1/2 cup half-and-half cream
1/2 cup grated Parmesan cheese, divided

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute asparagus in butter for 4 minutes. Add shrimp; cook and stir for 3-4 minutes or until shrimp turn pink. Remove and keep warm., In a small bowl, combine the flour, salt and cream until smooth; gradually add to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in 1/4 cup cheese. , Remove from the heat. Drain pasta; toss with shrimp mixture and sauce. Sprinkle with remaining cheese.

Nutrition Facts : Calories 417 calories, Fat 11g fat (6g saturated fat), Cholesterol 199mg cholesterol, Sodium 580mg sodium, Carbohydrate 46g carbohydrate (4g sugars, Fiber 3g fiber), Protein 32g protein. Diabetic Exchanges

PENNE WITH ASPARAGUS



Penne with Asparagus image

Provided by Dawn Murray

Categories     Cheese     Pasta     Tomato     Side     Vegetarian     Quick & Easy     Asparagus     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 11

2 tablespoons (1/4 stick) butter
2 tablespoons olive oil
1 1/2 pounds asparagus, ends trimmed, cut into 1 1/2-inch pieces
2 1/2 cups chopped onions
2 large garlic cloves, chopped
1 28-ounce can Italian-style tomatoes
2 teaspoons dried oregano
1/4 teaspoon dried crushed red pepper
3/4 pound penne, freshly cooked
1/2 cup grated Parmesan cheese
Additional grated Parmesan cheese

Steps:

  • Melt butter with oil in heavy large Dutch oven over medium-high heat. Add asparagus and sauté 3 minutes. Using slotted spoon, transfer asparagus to bowl. Add onions and garlic to Dutch oven. Sauté until light golden, about 10 minutes. Add tomatoes with their juices, oregano and crushed red pepper. Bring sauce to boil. Reduce heat to medium and simmer until sauce thickens slightly, breaking up tomatoes with back of spoon and stirring occasionally, about 15 minutes.
  • Return asparagus to sauce. Cook until asparagus is crisp-tender, about 3 minutes. Add penne and 1/2 cup cheese. Toss to combine. Season with salt and pepper. Transfer pasta to large bowl. Serve, passing additional cheese separately.

ASPARAGUS AND SHRIMP PENNE PASTA



Asparagus and Shrimp Penne Pasta image

It's that time of year for everyone to eat their fill of fresh asparagus! I found this from Kraft and thought it looked wonderful.

Provided by nonnie4sj

Categories     Penne

Time 27m

Yield 6 serving(s)

Number Of Ingredients 6

1 lb asparagus spear, cut into 1-inch pieces
1/2 cup garlic & herb salad dressing mix, prepared and divided
1 lb cleaned medium shrimp
1 large red pepper, cut into thin strips
2 cups penne pasta or 2 cups ziti pasta, uncooked
4 ounces feta cheese

Steps:

  • Cook asparagus in 1 tablespoons of the prepared dressing in large nonstick skillet on medium heat 3 minutes, stirring frequently.
  • Add shrimp and red pepper; cover.
  • Cook 5 minutes or until shrimp turn pink and vegetables are crisp-tender, stirring occasionally.
  • Meanwhile, cook pasta as directed on package.
  • Drain pasta; place in large serving bowl.
  • Add remaining dressing, asparagus mixture and cheese; toss lightly.
  • Serve immediately or cover and refrigerate until chilled.

Nutrition Facts : Calories 281.9, Fat 6.5, SaturatedFat 3.4, Cholesterol 133, Sodium 347.9, Carbohydrate 34, Fiber 5.9, Sugar 3, Protein 22.9

PENNE WITH SHRIMP, ASPARAGUS & SUN-DRIED TOMATOES



Penne With Shrimp, Asparagus & Sun-Dried Tomatoes image

Absolutely delicious and pretty quick! Adapted from an epicurious.com recipe. Quick and flavorful pasta that's special enough for company.

Provided by Lisa in Acworth

Categories     Penne

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

3/4 cup drained sun-dried tomato packed in oil, about 4 oz,sliced,4 tbsp oil reserved
1 lb asparagus, trimmed & cut on diagonal into 1/2 inch pieces
1 1/2 lbs uncooked peeled and deveined shrimp
1/2 cup chopped fresh basil
2 cloves garlic, chopped
1/2 teaspoon dried oregano
1/4 teaspoon dry crushed red pepper (I added more b/c I like it spicy)
1 3/4 cups canned low sodium chicken broth
1/2 cup dry white wine
2 tablespoons tomato paste
16 ounces penne pasta
3/4 cup grated parmesan cheese

Steps:

  • Heat oil reserved from tomatoes in heavy large skillet over medium-high heat.
  • Add asparagus and saute until crisp-tender, about 5 minutes.
  • Using slotted spoon, transfer asparagus to bowl.
  • Add sundried tomatoes, shrimp, 1/4 cup basil, garlic, oregano, and crushed red pepper to same skillet and saute until shrimp are just opaque in center, about 3 minutes.
  • Transfer shrimp mixture to bowl with asparagus.
  • Add broth, wine and tomato paste to same skillet.
  • Boil until sauce thickens slightly, stirring occasionally, about 6 minutes.
  • Meanwhile, cook pasta until al dente.
  • Drain, return pasta to same pot.
  • Add shrimp mixture, sauce, remaining 1/4 cup basil and cheese to pasta.
  • Toss over medium heat until warmed through and sauce coats pasta.
  • Season with salt& pepper and serve.

Nutrition Facts : Calories 810.3, Fat 14.5, SaturatedFat 4.5, Cholesterol 375, Sodium 2066.7, Carbohydrate 107.5, Fiber 16.5, Sugar 3.1, Protein 60.9

ELEGANT PENNE WITH ASPARAGUS AND SHRIMP



Elegant Penne with Asparagus and Shrimp image

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.

Provided by MissyPorkChop

Categories     Shrimp Pasta

Time 35m

Yield 2

Number Of Ingredients 13

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 peeled and deveined large shrimp (21 to 25 per lb)
1 tablespoon lemon juice
salt and pepper to taste
2 tablespoons chopped fresh flat-leaf parsley
¼ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add penne and cook until al dente, 8 to 10 minutes; drain.
  • 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.
  • Toss the cooked penne pasta with the shrimp and asparagus mixture. Sprinkle with parsley and Parmesan cheese to garnish.

Nutrition Facts : Calories 637.6 calories, Carbohydrate 37.1 g, Cholesterol 313.5 mg, Fat 27.2 g, Fiber 3.5 g, Protein 50.4 g, SaturatedFat 8.5 g, Sodium 522.2 mg, Sugar 4.5 g

PENNE WITH SALMON AND ASPARAGUS



Penne with Salmon and Asparagus image

3 of my most favorite things! This meal comes together fairly quickly, yet is elegant enough to serve to company.

Provided by skat5762

Categories     Penne

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 (16 ounce) package penne rigate or 1 (16 ounce) package bow tie pasta
3 teaspoons olive oil
1 lb asparagus, trimmed and cut into 2-inch pieces
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 large shallot, finely chopped
1/2 cup dry white wine
1 cup chicken broth
1 lb skinless salmon fillet, cut crosswise into thirds then lengthwise into 1/4-inch thick slices
1 tablespoon chopped fresh tarragon

Steps:

  • In a large saucepot, cook pasta as label directs and then drain.
  • Meanwhile, in a 12-inch skillet, heat 2 teaspoons of oil over medium-high heat.
  • Add asparagus, salt and pepper and cook until asparagus is almost tender-crisp, about 5 minutes.
  • Add shallot and remaining 1 teaspoon oil; cook, stirring constantly, two minutes longer.
  • Add wine; heat to boiling over high heat.
  • Stir in broth and heat to boiling.
  • Arrange salmon slices in skillet; cover and cook until just opaque throughout, 2- 3 minutes.
  • Remove skillet from heat and stir in tarragon.
  • In a warmed serving bowl, toss pasta with asparagus mixture.

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