Asparagus and Shrimp with Penne Pasta

4.5
(91) 78 Reviews
Prep Time
15
min.
Total Time
27
min.
Servings

6 servings, about 1-1/2 cups each

It's a 30-minute pasta dish. But with shrimp, asparagus and a saucy feta cheese dressing, it's as good for company as it is for weeknight-dinner rotation!

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What You Need

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Make It

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  • 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.

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.

Servings

  • 6 servings, about 1-1/2 cups each

Nutritional Information

Serving Size 6 servings, about 1-1/2 cups each
AMOUNT PER SERVING
Calories 370
% Daily Value
Total fat 15g
Saturated fat 4.5g
Cholesterol 160mg
Sodium 620mg
Carbohydrate 33g
Dietary fiber 3g
Sugars 4g
Protein 25g
   
Vitamin A 45 %DV
Vitamin C 50 %DV
Calcium 10 %DV
Iron 25 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • GIrobles | Thu, Jan 9 2014 6:22 PM

  • traceytanzey | Thu, Jul 25 2013 7:19 PM

    This is a recipe that I will put in my dinner rotation.

  • pferraris05@gmail.com | Sun, Mar 24 2013 5:08 PM

    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 ingredients in half, but used 1/2 cup dressing. Will make again.

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