Asparagus and Shrimp with Penne Pasta

Asparagus and Shrimp with Penne Pasta recipe

photo by:kraft

Very,very good!! I used regular Good Seasons but added dry garlic flakes and some crushed red pepper. also, didn't have feta cheese so used mozzarella and parm. I cut most ...read more

posted by

a cook

on 3/24/2013

time

prep:

15 min

total:

27 min

servings

total:

6 servings, about 1-1/2 cups each

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what you need

bunch (1 lb.) asparagus spears, cut into 1-inch pieces

1/2

cup prepared GOOD SEASONS Garlic & Herb Dressing Mix, divided

lb. cleaned medium shrimp

large red pepper, cut into thin strips

cups penne pasta or ziti pasta, uncooked

pkg. (4 oz.) ATHENOS Traditional Feta Cheese

Make It

COOK asparagus in 1 Tbsp. of the prepared dressing in large nonstick skillet on medium heat 3 minutes, stirring frequently. Add shrimp and red pepper; cover. Cook 5 minutes or until shrimp turn pink and vegetables are crisp-tender, stirring occasionally.

MEANWHILE, cook pasta as directed on package.

DRAIN pasta; place in large serving bowl. Add remaining dressing, asparagus mixture and cheese; toss lightly. Serve immediately or cover and refrigerate until chilled.

Kraft Kitchens Tips

Healthy Living

Looking to include more whole grains in your diet? Then use whole-wheat pasta in this Greek-inspired meal.

Storage Know-How

Stand fresh asparagus spears upright in a container filled with about 1 inch of water. Cover with a plastic bag and refrigerate for up to 3 days.

Shrimp Sizes

The size of a shrimp is indicated by the count or number of shrimp per pound. The smaller the number, the larger the shrimp. Shrimp size terminology varies from place to place, so the count is the most accurate way to call for shrimp in a recipe. A basic guideline is: 11 to 15 is jumbo; 16 to 20 is extra large; 21 to 30 is large; 31 to 35 is medium and 36 to 45 is small.

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Ewaraksa

posted:8/22/2005

Made this for a big family gathering and it was gobbled up whole (I tripled the recipe for 12 people) NO LEFTOVERS -- Even the PICKY PICKY kids ate it!! SUPER SUPER!!! WILL MAKE AGAIN!! NOT TO MENTION EASY!!

jo2jim

posted:8/9/2005

My husband loved this recipe even though he is not a fan of Penne Pasta

Lgbigfoot

posted:6/24/2005

This recipe is easy and delicious. I substituted sundried tomato for the red pepper once, and it enhanced the recipe! My fiance loves this dish and asks me to make it for her often. I have even used ready made garlic and herb dressing (Kraft of course) to cut time and it is still perfect!

zvikingqueen

posted:6/11/2005

This recipe gave me more ways to use asparagus and shrimp. I am trying to broaden my base and this was great.

a cook

posted:4/6/2005

This was a FABULOUS meal! I used Roasted GarlicGood Seasons dressing instead of Garlic and Hern and I used parmesean cheese instead of feta. Can't wait to make this dish again!

chefred1

posted:3/7/2005

This recipe was very good and very easy, my fiance was very pleased!! So it will def. go in the recipe box.

shanws

posted:3/7/2005

This one is definitely a "keeper". My husband and I both loved it and it made such a colorful dinner. It was very filling. I even used frozen shrimp in a pinch and it was still very good.

a cook

posted:1/22/2005

I had my mother and father over for dinner tonight. I made this and they along with my husband loved it. It was really good and also very colorful.

a cook

posted:12/28/2004

I've made this several times, including times for guests. We love it - easy and colorful.

a cook

posted:12/14/2004

I've made this several times and it has always been a hit. I served it hot and cold either way it's a great dish.