SHRIMP AND ASPARAGUS PENNE
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
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 SHRIMP, ASPARAGUS, AND SUN-DRIED TOMATOES
Categories Pasta Tomato Vegetable Sauté Basil Shrimp Asparagus White Wine Spring Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 12
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.
PENNE WITH SHRIMP AND HERBED CREAM SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
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 and set aside.
- In a large skillet, heat the oil over medium-high heat. Add the shrimp, garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Cook, stirring frequently until the shrimp turn pink and is cooked through, about 3 minutes. Using a slotted spoon, remove the shrimp and set aside.
- Add the tomatoes, 1/4 cup basil, 1/4 cup parsley, and the red pepper flakes. Cook for 2 minutes, stirring constantly. Add the wine, clam juice, and heavy cream. Bring the mixture to a boil. Reduce the heat to medium-low and simmer for 7 to 8 minutes until the sauce thickens. Add 1/4 cup of the Parmesan, the cooked shrimp, the cooked pasta, and the remaining herbs. Toss together until all ingredients are coated. Season, to taste, with salt and pepper.
- Transfer the pasta to a large serving bowl. Sprinkle with the remaining cheese and serve immediately.
ASPARAGUS PENNE
Penne and delicious asparagus, highlighted with cherry (or grape) tomatoes. Plunk em' in, and just devour!
Provided by Andi Longmeadow Farm
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
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 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.
SHRIMP AND ASPARAGUS FETTUCCINE
This is a family favorite! Very simple ingredients and full of robust flavor. It's a perfect dish for an everyday meal or to serve to company.
Provided by Dewski
Categories World Cuisine Recipes European Italian
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Separate the asparagus tips from the rest of the cut pieces, and set the tips aside. Heat 3/4 cup of olive oil over medium heat. Cook and stir the garlic in the hot oil until it begins to turn brown, about 5 minutes. Stir in the cut pieces of asparagus (not the tips), and season with salt and pepper. Cook and stir the asparagus until tender but still bright green, about 10 minutes, then add the asparagus tips. Cook and stir for 5 more minutes.
- While the asparagus is cooking, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fettuccine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink, return to the pot, and drizzle 2 teaspoons of olive oil over the pasta.
- Remove the asparagus from the skillet with a slotted spoon, leaving oil in skillet, and set the asparagus aside. Pat the shrimp dry with paper towels, and place in the hot skillet over medium-high heat. Sprinkle the shrimp with the seafood seasoning, and cook and stir the shrimp until they are pink and no longer translucent. Return the asparagus to the skillet, and cook the shrimp and asparagus until thoroughly heated, 2 to 3 more minutes.
- Stir the shrimp and asparagus into the cooked fettuccine, and toss with shredded Parmesan cheese. The olive oil serves as the sauce, so add more as needed to generously coat the pasta, shrimp and asparagus.
Nutrition Facts : Calories 517 calories, Carbohydrate 47.5 g, Cholesterol 93.5 mg, Fat 26.2 g, Fiber 4.1 g, Protein 22.8 g, SaturatedFat 5.1 g, Sodium 680.7 mg, Sugar 1.9 g
SHRIMP AND PENNE PRIMAVERA
Pasta's reputation - restored! With the bad press that pasta's been getting in these carb-phobic times, you may have given it up entirely. The truth is, pasta is only a problem when the noodles make the meal. The trick is rounding it out with healthy add-ins. Here, Whole Foods Markets' executive chef Steven Petsevsky has tossed in a day's supply of vegetables; they supply lots of vitamin C and good-for-you phytochemicals - plus fiber. Shrimp adds a kick of protein, and a handful of fresh herbs makes all the flavors sparkle. Self's testers' verdict: yum.
Categories Pasta Tomato Sauté Low Fat Shrimp Artichoke Broccoli Summer Self
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- In a small bowl, soak sun-dried tomatoes in hot water 20 minutes to soften. Meanwhile, cook pasta in boiling salted water until tender, then drain in a colander and rinse under cold water to stop cooking. Heat oil in a large nonstick pan over medium heat. Sauté shrimp, onion, peppers, broccoli florets, garlic and oregano 5 minutes, adding a bit of water to prevent sticking if needed. Mince the softened sun-dried tomatoes and add to the pan with artichokes, tomato wedges and cooked pasta; continue to cook, stirring, about 2 minutes longer or until vegetables are tender and pasta is heated through. Add herbs; serve immediately.
LOW CALORIE SHRIMP ASPARAGUS PENNE WITH RED PEPPER CREAM SAUCE
This in addition to a salad makes for a great 500 calorie meal. We've found that it freezes incredibly well, and divides perfectly into 10 ounce portions.
Provided by Janda Potamus
Categories Penne
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preparing Penne:.
- In a large stockpot, add 4 quarts of water and 1 tbsp crushed red pepper and bring to a boil.
- Add the 16oz package of penne rigate and stir every 2-3 minutes, maintaining a rolling boil. After approximately 14 minutes (time may vary slightly depending on brand of pasta) drain pasta and rinse in cold water to keep the pasta from cooking further.
- Let pasta sit for 5 minutes after the rinse, and the starchiness will come back to the surface of the pasta, allowing the sauce to stick to each noodle.
- Red Pepper and Tomato Cream Sauce:.
- Dice red bell pepper and saute in a small skillet until it begins to soften.
- Add fresh sliced mushrooms and saute for an additional 3 minutes.
- Blanch chopped asparagus in a pan with 2 cups of water for 4 minutes, then drain.
- Season shrimp with creole seasoning and fry in a large skillet.
- Add alfredo sauces, shrimp, pepper-mushroom mixture, italian seasoning, tomato sauce, and asparagus to a sauce pan, and bring to a simmer. Reduce heat to low and add penne.
PENNE WITH SHRIMP, ASPARAGUS & SUN-DRIED TOMATOES
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
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
RED PEPPER, ASPARAGUS, & SHRIMP PENNE PASTA
Spectacular dish I created after eating one of those frozen "all in one" meal from the grocery store. After eating that I decided that I couldmake this, and I could make it better...and I did! This really tastes great and looks fancy too!
Provided by AZRoxy63
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Thaw shrimp and set aside.
- Pour all 3 sauce jars into a large pot and stir together well.
- Heat sauce covered over medium heat stirring frequently until heated thoroughly.
- Reduce heat to low and add shrimp.
- Stir frequently while covered on low.
- Chop both peppers into small bites.
- Place into a well greased skillet and and sprinkle garlic powder over the pieces.
- Cook over medium-high heat until tender and slightly blackened.
- Cut asparagus spears into 3 equal parts and steam them until tender.
- Do not overcook the asparagus; it should be slightly tender, but in NO way mushy.
- Cook pasta according to their directions on the label and drain well.
- Add pasta, asparagus, and peppers to the sauce and shrimp mix.
- Stir well and continue to heat on low for five more minutes.
- Serve with garlic bread and a salad and enjoy!
Nutrition Facts : Calories 388.9, Fat 3, SaturatedFat 0.4, Cholesterol 159.4, Sodium 721.9, Carbohydrate 67, Fiber 9.8, Sugar 2.4, Protein 24
ASPARAGUS AND SHRIMP PENNE PASTA
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
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
EASY AND TASTY PASTA WITH SHRIMP AND ASPARAGUS
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
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
GRILLED ASPARAGUS WITH SAFFRON AïOLI
Provided by Bobby Flay
Categories Side Saffron Asparagus Summer Grill/Barbecue Bon Appétit Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- For aioli:
- Whisk vinegar, honey, and saffron threads in heavy small saucepan over medium-high heat. Bring to boil. Remove from heat. Cool completely. Mix mayonnaise and garlic in medium bowl to blend. Mix in cooled vinegar mixture. Season aioli to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
- For asparagus:
- Prepare barbecue (medium-high heat). Toss asparagus with oil on rimmed baking sheet. Sprinkle with salt and pepper. Grill asparagus until crisp-tender, turning occasionally, about 5 minutes. Transfer to platter. Drizzle aioli over asparagus. Sprinkle with bell pepper.
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