Saturday, June 5, 2010
Shrimp and Asparagus Penne
Talk about quick dinner...this one is done in under 20 minutes...promise!
I whipped this up for dinner tonight. A day that was busy and fun but also tiring (those things always go hand in hand though, right?). I didn't feel like spending a lot of time in the kitchen tonight and this dish fit the bill perfectly.
Check out those plump shrimp...my husband loves, loves shrimp!!
This recipe is basically a simple shrimp scampi dish with fresh, seasonal asparagus added in. I personally love asparagus and think it works really well in this dish, both visually and taste wise. Enjoy!
1/2 lb. penne
2 cups asparagus, cut into 3 inch pieces (ends removed)
2 Tbsp. unsalted butter
2 Tbsp. olive oil
3 cloves minced garlic
3/4 lb. large shrimp, peeled and deveined
1½ tsp. kosher salt
¼ tsp. pepper
3-4 Tbsp. chopped flat leaf parsley
1-2 Tbsp freshly squeezed lemon juice
1/2 cup white wine
¼ tsp. red pepper flakes
1/3 cup of grated Parmesan cheese
Bring a large pot of salted water to boil. Cook the pasta according to the package directions. Add the asparagus to the pot for the last 5 minutes of cooking.
Meanwhile, in a 12-inch skillet or sauté pan, melt the butter and olive oil together over medium heat. Add the garlic and sauté for 30-45 seconds, just until fragrant. Add the white wine and let simmer for 1 minute. Add the shrimp to the pan and season with the salt and pepper. Cook until the shrimp are pink and opaque, about 3 minutes. Remove the pan from the heat. Stir in the parsley, lemon juice, and red pepper flakes.
As soon as the pasta and asparagus are cooked, drain and add to the pan with the shrimp. Return the pan to the heat, add grated Parmesan cheese and toss till all ingredients are combined. Garnish with additional Parmesan and parsley. Serve immediately.
Source: Chef Mommy