This dish originated in Germany 100 years ago. Each Christmas, I employ it. To dip the cookie in, it is typically served with black coffee. I like to eat these when they are still warm since the anise and lemon flavors go so well together and the lemon flavor is stronger at that point.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 (16 ounce) package penne pasta
- 1 pound cooked, ready-to-eat jumbo shrimp
- ½ cup olive oil
- 1 pound fresh asparagus, trimmed and cut into thirds
- 1 teaspoon red pepper flakes, or to taste
- 4 cloves garlic, finely chopped
- ¼ cup grated Parmesan cheese
- salt and ground black pepper to taste
Instructions
- Bring a large pot of water to a boil. Add pasta and cook, stirring occasionally, for 8 minutes. Add cooked shrimp. Cook until shrimp is heated through and pasta is tender yet firm to the bite, 2 to 3 minutes.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add asparagus and red pepper flakes; cook for 3 minutes, stirring frequently. Add garlic and continue to cook until asparagus is tender yet firm to the bite, another 4 to 5 minutes.
- Drain pasta and shrimp; transfer to a large serving bowl. Add cooked asparagus and Parmesan cheese; stir well to combine. Season with salt and pepper and serve immediately.
Nutrition Facts
| Calories | 535 kcal |
| Carbohydrate | 58 g |
| Cholesterol | 151 mg |
| Dietary Fiber | 4 g |
| Protein | 29 g |
| Saturated Fat | 4 g |
| Sodium | 252 mg |
| Sugars | 4 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
4.23.21 Sorry, I just couldn’t see adding cooked shrimp into boiling pasta water for 2-3 additional minutes for fear of the already cooked shrimp turning rubbery. I just quickly sautéed them in a little butter in a skillet and then added the shrimp at the end. I removed the shrimp from the skillet and then used it to cook the asparagus mixture, so no additional pans to wash. I didn’t have enough penne on hand, so I used farfalle. My husband really enjoyed this. Thanks for sharing your recipe.