This is a healthy, hearty, yet elegant recipe that is good enough for guests. It is also very easy and can be made with little notice. With low-carb pasta this can a good low-carb meal idea.
Preparation Time
20 mins
Cooking Time
15 mins
Total Time
35 mins
Calories
638 Calories
Recipe Instructions
Step 1
Bring a large pot of lightly salted water to a boil. Add penne and cook until al dente, 8 to 10 minutes; drain.
Step 2
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.
Step 3
Toss the cooked penne pasta with the shrimp and asparagus mixture. Sprinkle with parsley and Parmesan cheese to garnish.
Ingredients
1 tablespoon lemon juice
1 tablespoon butter
2 tablespoons olive oil
salt and pepper to taste
¼ cup grated Parmesan cheese
2 cloves garlic, minced
¼ teaspoon crushed red pepper flakes
½ cup white wine
1 cup penne pasta
2 tablespoons chopped fresh flat-leaf parsley
¼ cup onion, chopped
10 spears asparagus, cut into 1-inch pieces
18 peeled and deveined large shrimp (21 to 25 per lb)
