Shrimp and Asparagus Penne Recipe
Shrimp and Asparagus Penne Recipe photo by Taste of Home

Shrimp and Asparagus Penne Recipe

Publisher Photo
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.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 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

Nutritional Facts

2 cups equals 417 calories, 11 g fat (6 g saturated fat), 199 mg cholesterol, 580 mg sodium, 46 g carbohydrate, 3 g fiber, 32 g protein. Diabetic Exchanges: 4 lean meat, 2-1/2 starch, 2 fat, 1 vegetable.

Directions

  1. 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.
  2. 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.
  3. Remove from the heat. Drain pasta; toss with shrimp mixture and sauce. Sprinkle with remaining cheese. Yield: 4 servings.
Originally published as Shrimp and Asparagus Penne in Light & Tasty April/May 2007, p7

Nutritional Facts

2 cups equals 417 calories, 11 g fat (6 g saturated fat), 199 mg cholesterol, 580 mg sodium, 46 g carbohydrate, 3 g fiber, 32 g protein. Diabetic Exchanges: 4 lean meat, 2-1/2 starch, 2 fat, 1 vegetable.

This recipe pairs well with a light white wine.

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Reviews for Shrimp and Asparagus Penne

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MY REVIEW
Reviewed Apr. 5, 2010

Wow! Very simple and easy. My two and four year old loved this recipe. I will make 1/2 the recipe next time, too much food for one meal. The plus side is leftovers for work:)

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