Asparagus With Shrimp Penne Food

ELEGANT PENNE WITH ASPARAGUS AND SHRIMP

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.

ASPARAGUS 'N' SHRIMP WITH ANGEL HAIR

Steps:

• Cook pasta according to package directions. Meanwhile, sprinkle shrimp with salt and pepper flakes. In a large skillet or wok, heat 1 tablespoon oil over medium-high heat. Add shrimp; stir-fry until pink, 2-3 minutes. Remove; keep warm. , In same skillet, stir-fry the next 5 ingredients in remaining oil until vegetables are crisp-tender, about 5 minutes. Add wine and seasonings. Return shrimp to pan., Drain pasta; add to shrimp mixture and toss gently. Cook and stir until heated through, 1-2 minutes. Sprinkle with Parmesan cheese. Serve with lemon wedges.

SHRIMP AND ASPARAGUS SKILLET

Steps:

• In a medium bowl combine shrimp with salt, pepper, 1 tablespoon olive oil, lemon juice, zest, and garlic.
• Trim off the tough bottoms of the asparagus, and then cut into 2-inch spears.
• Heat a large 12-inch skillet over medium heat, add 1 tablespoon of olive oil.
• Once the oil is hot, add the shallots, stir and cook until tender and fragrant, 1 minute.
• Add the shrimp in one layer to the pan. Cook for 2 minutes, not moving the shrimp.
• Flip shrimp over and cook until just cooked through 1 minute. Transfer to a clean plate.
• Add 1 tablespoon of olive oil to the pan. Once hot add the asparagus spears and saute until crisp-tender, 3 to 4 minutes.
• Add the tomatoes and saute for 1 minute.
• Add the shrimp back to the pan, cook until warmed through, 1 minute.
• Season shrimp and asparagus skillet with salt and pepper.
• Serve immediately with lemon wedges.

PENNE WITH ASPARAGUS AND CHERRY TOMATOES (SPRING)

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.

SHRIMP PENNE PASTA WITH ARTICHOKE OR ASPARAGUS

Steps:

• 1. Cook pasta, drain and aside.
• 2. Sauté onion and garlic in olive oil on medium-low to medium heat.
• 3. Salt and pepper to taste.
• 4. Add tomatoes with juice and simmer for several minutes.
• 5. Add artichokes, simmer again.
• 6. Add shrimp and simmer until shrimp is cooked through.
• 7. Remove pan from heat to stop cooking process.
• 8. Rinse pasta in very hot water, drain thoroughly, and put on plate.
• 9. Top with shrimp and artichoke mixture.
• 10. Top with freshly grated cheese and ground seasoning mix or pepper.

ASPARAGUS AND SHRIMP PENNE PASTA

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.

RED PEPPER, ASPARAGUS, & SHRIMP PENNE PASTA

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!

PENNE WITH SHRIMP, FETA, AND SPRING VEGETABLES

Steps:

• In a large pot of boiling salted water, cook penne 5 minutes less than al dente. Add asparagus; cook 3 minutes. Add shrimp and snow peas; cook 2 minutes. Reserve 1/2 cup pasta water; drain pasta mixture, and return to pot.
• To pasta mixture, add oil, lemon juice, garlic, and 1/4 cup reserved pasta water. Season with salt and pepper, and toss to combine. Gently mix in feta and mint; adjust to desired consistency with some pasta water as needed. Serve immediately.

PASTA WITH ASPARAGUS AND CHERRY TOMATOES

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.
• Add the cooked pasta and 1/2 of the Parmesan to the large saute pan with the vegetables. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.

PENNE WITH SHRIMP, ASPARAGUS & SUN-DRIED TOMATOES

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.

SHRIMP AND ASPARAGUS PENNE

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.

SHRIMP PESTO PASTA WITH ASPARAGUS

Steps:

• To a food processor add basil, parsley, parmesan, pine nuts, garlic and season with salt and pepper to taste (I use 1/2 tsp salt and 1/4 tsp pepper).
• Pulse until finely chopped, then with processor running slowly pour in olive oil and let run several seconds until it's well combined and smooth.
• Boil pasta in salted water according to directions on package, reserve 1/3 cup pasta water before draining.
• While pasta is cooking, heat 1 Tbsp olive oil in a large saute pan over medium-high heat. Add shrimp, season with salt and pepper and cook, tossing occasionally until opaque throughout and outsides are pink, about 3 - 4 minutes.
• Pour lemon juice over shrimp and toss. Add pasta and asparagus to pan with shrimp and toss while seasoning with salt and pepper to taste.
• Let it cool for one minute (I just like to do this so it doesn't cook the pesto), and add the pesto and toss to coat, thin with reserved pasta water as desired. Serve immediately.

GARLICKY PASTA WITH GRILLED SHRIMP & ASPARAGUS

Steps:

• Preheat grill to medium.
• Bring a large saucepan of water to a boil. Cook penne according to package directions. Drain.
• Meanwhile, heat butter in a large skillet over medium heat. Add garlic and cook, stirring, for 1 minute. Add broth, cream, lemon juice and 1/4 teaspoon each salt and pepper; bring to a simmer. Reduce heat to maintain a simmer and cook, stirring occasionally, until slightly thickened, about 10 minutes. Stir in cheese and the penne.
• Meanwhile, lightly coat shrimp and asparagus with cooking spray and sprinkle with the remaining 1/4 teaspoon each salt and pepper. Grill, turning once, until the shrimp are opaque and the asparagus is tender, 4 to 6 minutes.
• When cool enough to handle, chop asparagus and stir into the pasta. Serve topped with the grilled shrimp.

LINGUINE WITH SHRIMP, ASPARAGUS AND CHERRY TOMATOES

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, 8 to 10 minutes. Drain and place in a large bowl.
• Heat the oil in a large deep skillet over medium-high heat. Add the tomatoes, 1/4 teaspoon of salt and 1/4 teaspoon of black pepper. Cook, stirring occasionally, until softened, about 2 minutes. Add the crushed red pepper flakes and garlic. Cook for 30 seconds until aromatic. Add the wine and asparagus. Bring to a boil and simmer for 5 minutes.
• Sprinkle the shrimp with the remaining 1/4 teaspoon of salt and 1/4 teaspoon black pepper. Add the shrimp to the pan and continue to simmer until the shrimp is cooked through, 5 to 7 minutes. Stir in the basil, mint and oregano.
• Pour the sauce over the pasta and toss to combine. Serve immediately.

PENNE WITH ASPARAGUS

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.

PENNE WITH SHRIMP, ASPARAGUS, AND SUN-DRIED TOMATOES

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.