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Shrimp and Asparagus Penne

 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.
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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. Yield: 4 servings.
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,

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Shrimp and Asparagus Penne (continued)

Nutritional Facts: 2 fat, 1 vegetable.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.