This dish is hearty, nutritious, and sophisticated enough to serve to guests. It may be created quickly and is also quite simple. This can be a tasty low-carb meal option when using low-carb pasta.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 1 cup penne pasta
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- ¼ cup onion, chopped
- ½ cup white wine
- ¼ teaspoon crushed red pepper flakes
- 1 tablespoon butter
- 10 spears asparagus, cut into 1-inch pieces
- 18 peeled and deveined large shrimp (21 to 25 per lb)
- 1 tablespoon lemon juice
- salt and pepper to taste
- 2 tablespoons chopped fresh flat-leaf parsley
- ¼ cup grated Parmesan cheese
Instructions
- Gather all ingredients.
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- Bring a large pot of lightly salted water to a boil. Add penne and cook until al dente, 8 to 10 minutes; drain.
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- 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.
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- Stir in the red pepper flakes, butter, and asparagus; cook until the asparagus is just tender, about 3 minutes.
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- 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.
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- Toss the cooked penne pasta with the shrimp and asparagus mixture.
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- Sprinkle with parsley and Parmesan cheese to garnish.
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Nutrition Facts
| Calories | 638 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 314 mg |
| Dietary Fiber | 4 g |
| Protein | 50 g |
| Saturated Fat | 9 g |
| Sodium | 522 mg |
| Sugars | 5 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
Excellent, very good. I grow asparagus in my garden and so a new recipe is appreciated. Thanks Missy.
Liked this recipe. Minor changes, I added the asparagus to last 3 minutes of pasta cooking and used a frozen seafood mixture of scallops, calamari, shrimp and mussels. Tasted very good and easy. Thanks for sharing.
With 27 grams of fat I would not call this healthy, no low carb. But I was making it because I had some asparagus. I found the sauce lacking in flavor and complexity. Since it is already not that healthy, you might as well go for it and add the cream and more butter to make a more satisfying sauce.
Super easy to make and tasted great
Excellent, easy recipe. I added some pasta water to everything for a yummy sauce for garlic bread soaking.
This was excellent the way it was written. I doubled it. I grow asparagus and this will be a staple in Spring. Only thing is I added a bit of cornstarch to thicken the sauce. My husband said it was a bit too lemony but I loved it. Such good flavor!
So good!!! My husband and I both love it!!
This meal is delicious and so easy and quick to make.
This is a very special, elegant dish to be served on special occasions! It has it all…delicious and attractive. I didn’t change a thing!
I didn’t change anything. I took this dish to a church group and it was a hit. My husband was the only one who said it was not very flavorful but it would be a great dinner dish.
I made this recipe because I had some leftover cooked shrimp and wanted to use some fresh asparagus. I followed the recipe exactly as written . It was very tasty and I would make it again. I did have a question about how much asparagus to use since the recipe doesn’t say. My asparagus was on the “skinnier” side so I used about a pound. It turned out just right.
This was our Valentines dinner. And it only took less than 30 minutes start to finish. I didn’t change a thing!
Loved this! I used lobster instead of shrimp and it was amazing!!!
My husband and I love this recipe. It is so easy to make. I made it as the recipe is written, but I added a jar of mushrooms as we both love them. This is a definite keeper
I had precooked shrimp. Tried to cook them very short time but still the shrimp weren’t fabulous – need to try again with fresh shrimp. Used green onions instead of regular – which I thought was a good switch. Rest was delish!!
This was delicious. I made it exactly per the recipe, something I rarely do, and hubby and I both loved it. The next time I may try adding some tomato and/or substituting broccoli for the asparagus. As for the comments of too much/little sauce, I didn’t think so at all, it was perfectly proportioned, and we’re sauce lovers!! At any rate, a very good and quick recipe. Thanks!
made it exactly as recipe. quick, easy, readily available ingredients. we loved it.
I make this all the time and it is a family favorite. I always double the recipe, and add sundried tomatoes for flavor and beautiful color. Two tips – cook the shrimp BEFORE adding the asparagus to keep it crisp and bright green, and also add one ladle-full of the starchy pasta water when the shrimp and asparagus are simmering towards the end of the pasta cook time. It adds more to the “sauce” and fills out the dish.
Absolutely delicious made exactly as written using home made penne and fresh lemon juice. Thanks for sharing the recipe!
I added some fresh fried mushrooms, and later added a diced fresh tomato. This is my 4th review after 100’s of tries. This is worthy of special company. I did reserve a half cup of pasta water to boil the asparagus. But truly, this is among the 5 best recipes on this site. Enjoy!
Made this for my family today (w/o the red pepper flakes, and I maybe added a bit more butter) – everyone loved it! And I have some picky eaters in this nine person crowd. My well traveled brother-in-law said it tasted like Tuscany!! And it was so easy to make! Joined just so I could save this recipe:)