My guests are usually impressed by this quick and simple pasta dish with shrimp and garlic!
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 (16 ounce) package penne pasta
- ¾ cup unsalted butter
- 2 ½ tablespoons olive oil, or to taste, divided
- 2 cloves garlic, minced
- 1 pound raw shrimp, peeled and deveined
- salt and ground black pepper to taste
- 1 cup cherry tomatoes, halved
- 3 tablespoons capers
- 1 bunch fresh asparagus, trimmed
- ½ cup shredded Parmesan cheese
- 1 lemon, quartered
Instructions
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
- While pasta is cooking, heat butter and 2 tablespoons olive oil in a large pan over medium heat. Add garlic and cook until fragrant, making sure not to burn, about 2 minutes. Add shrimp, salt, and pepper. Cook for 2 minutes; add tomatoes and capers. Cover and cook over medium-low heat until shrimp are completely pink, about 3 minutes more.
- Drain the penne and return it to the empty pot; toss with 1/2 tablespoon olive oil. Keep warm.
- Pour 1 inch of water into a pot and add a steamer basket. Bring water to a boil and add asparagus. Cover the pot and steam until al dente, about 3 minutes.
- Scoop 1/4 of the spaghetti onto a plate. Add 1/4 of the asparagus and 1/4 of the shrimp mixture, making sure to include the butter sauce as well. Sprinkle with Parmesan cheese and serve with a lemon wedge. Repeat with remaining spaghetti, asparagus, shrimp, Parmesan, and lemon wedges for each serving.
- Adding 1/2 cup white wine to the butter sauce and/or1 to 2 handfuls of wilted spinach are nice additions, too.
Nutrition Facts
| Calories | 952 kcal |
| Carbohydrate | 92 g |
| Cholesterol | 273 mg |
| Dietary Fiber | 8 g |
| Protein | 41 g |
| Saturated Fat | 26 g |
| Sodium | 598 mg |
| Sugars | 6 g |
| Fat | 50 g |
| Unsaturated Fat | 0 g |