Asparagus And Shrimp Penne Pasta Recipes

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 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.

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.

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.

EASY AND TASTY PASTA WITH SHRIMP AND ASPARAGUS

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.

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, 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.