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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a cook

posted:6/14/2003

very quick and easy. needed a fast potluck dish and this was it. tasted good also.

a cook

posted:6/9/2003

This dish was very easy to prepare, and tastes wonderful. We had it hot for dinner, and cold for lunch the next day. Very simple, yet elegant.

a cook

posted:5/26/2003

annetterogers

posted:5/14/2003

sainthood

posted:4/26/2003

It was the best dish! My whole family enjoyed it...which takes a miracle to get everyone to agree on one particular recipe.

nblbac

posted:3/29/2003

My daughter sent me this recipe and I tried it last year. To my dismay, I lost it. Finally, she told me where I could find it. You can bet that I will be using it soon. I wanted it because my family thought it was very tasty. Unfortunately, there were no leftovers!

MacKeen

posted:11/3/2002

This was a quick and easy recipe. Very tasty!

transom

posted:10/18/2002

a cook

posted:10/15/2002

Very easy and delicious-contains all my favorite ingredients.

a cook

posted:10/8/2002

I can't wait to try this recipe! All of the ingredients are on my 'favorites' list.