Comida Kraft
Recipe Box

Asparagus and Shrimp with Penne Pasta

Asparagus and Shrimp with Penne Pasta is rated 4.483516483516484 out of 5 by 91.
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.

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.

Storing Asparagus

To store asparagus, stand fresh spears upright in a container filled with about 1 inch of water. Cover loosely with a plastic bag and refrigerate. Or, store in refrigerator with a damp paper towel wrapped around base of stalks and cover loosely with a plastic bag. Asparagus is best when cooked the day it is purchased, but will keep up to 3 or 4 days. Wash just before using.

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
Total fat 15g
Saturated fat 4.5g
Cholesterol 160mg
Sodium 620mg
Carbohydrate 33g
Dietary fiber 3g
Sugars 4g
Protein 25g
% Daily Value
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

Rated 5 out of 5 by from Don't usually make a dish for the first time for guests but had the ingredients on hand and decided... 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!
Date published: 2011-05-28
Rated 5 out of 5 by from I make this all the time. I make this all the time. Only one time did I make it hot. The remainder of the time I cook the pasta as directed, drain and chill. I blanch the asparagus, drain. I used precooked shrimp. Add all ingriedients together with dressing mix and chill. Toss with cheese before serving. GREAT summer, main dish meal! Keeps well for a day or 2 before dressing soaks into much to the pasta. WOULD recommend fixing either way!
Date published: 2004-06-03
Rated 4 out of 5 by from My boyfriend and I enjoyed this recipe. My boyfriend and I enjoyed this recipe. Instead of a red pepper, I used a medium tomato and added it at the end when I was tossing eveything together. I also subsituted the feta for mozerella cheese. It went great with a bottle of white wine and a nice salad. I would definitely make again. One note: make sure to have the pasta already started cooking before cooking the asparagus and shrimp.
Date published: 2007-05-20
Rated 4 out of 5 by from I could not find Good Seasons G.& H. 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.
Date published: 2010-07-17
Rated 5 out of 5 by from My husband is sometimes hard to please when it comes to his dinner. 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!
Date published: 2010-07-19
Rated 5 out of 5 by from This recipe is easy and delicious. 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!
Date published: 2005-06-24
Rated 5 out of 5 by from My picky husband loved it so much that the next night we ate the leftovers and two nights later he... My picky husband loved it so much that the next night we ate the leftovers and two nights later he begged me to make it again. He said that this was probably the best pasta dish he has ever had. I did add about 1/2 cup of spag sauce just for color and few odd seasonings.
Date published: 2004-01-27
Rated 4 out of 5 by from My daughter sent me this recipe and I tried it last year. 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!
Date published: 2003-03-29
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