Main dishes

Asparagus and Shrimp with Penne Pasta

Asparagus and Shrimp with Penne Pasta recipe

photo by:

kraft

Delish! Loved it! And it was so easy to make. Served it at room temperature and not chilled. My husband loved it too! :-)

posted by

a cook

on 7/4/2011

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:7/4/2011

Delish! Loved it! And it was so easy to make. Served it at room temperature and not chilled. My husband loved it too! :-)

offta

posted:5/28/2011

Don't usually make a dish for the first time for guests but had the ingredients on hand and decided to 'brave it out'. They raved about it and the only changes I made were to use Good Seasons Italian Dressing Mix (couldn't find the Garlic & Herb) and I used some mixed frozen pepper strips...red, yellow and green, which made for a lovely colorful entree. Served it with Apple Coleslaw and dinner rolls. I loved this dish and it was so easy to get all of the ingredients ready to go, early in the day, which left plenty of time to visit!

Kathy030855

posted:5/10/2011

OMG this is delicious! I used the original salad dressing and less feta cheese and it was great. But I forgot to peel the shrimp so it was a little difficult to eat.I'M BAD.

rmt0126

posted:3/21/2011

This was by far the best recipe I have tried off of this website so far... I did substitute italian dressing and garlic and herb seasoning for the garlic and herb dressing I couldn't find at my store.. I turned out wonderfully though and my husband loved it...

a cook

posted:9/29/2010

My entire family loved it! They all said "it's a keeper Mom!" It was also really good the next day cold! 2 great ways to eat it. Hot the 1st night w/ warm bread and salad and cold the next w/ bbq as a simple pasta salad!

preludepixie

posted:9/26/2010

This was really good. Its something great when you want pasta, but you want something light and healthy too.

dvitro

posted:7/24/2010

I thought that it was fairly bland. I ended up picking out the shrimp and eating them.

janelleT2

posted:7/18/2010

My husband is sometimes hard to please when it comes to his dinner. He absoultely LOVES this recipe and asked to put this on the regular rotation! Its always a good thing to find a dinner that we all love and is afordable!! We ate it hot for dinner and cold for lunch the next day and I must say it was MUCH better hot, even reheated!

KOLACHLADY

posted:7/16/2010

I could not find Good Seasons G.& H. Dressing so I bought Garlic & cheese andadded my own herbs; 2 t. ea. of basil and cilanto "Lighthouse" freeze dried brand or fresh, and about 1/4 t garlic powder. It looked a tad dry when I was finished so I added 2 pats of butter, only to discover that it could have been eaten cold at a later time. I then wouldhave tossed with bit of dressing.

b17j19

posted:7/9/2010

Great and so easy to make. Made it for a picnic and everbody loved it.