Penne with Shrimp Asparagus and Parmesan
Indulge in the vibrant flavors of Penne with Shrimp, Asparagus, and Parmesan, a creamy and satisfying pasta dish that’s perfect for weeknight dinners or special occasions. Tender penne is paired with succulent shrimp and crisp asparagus, all coated in a luxurious Parmesan cream sauce infused with garlic and a hint of lemon zest. This easy-to-make recipe comes together in just 35 minutes, making it as convenient as it is delicious. Finished with fresh parsley for a burst of freshness, this dish is a harmonious balance of rich and light flavors. Perfectly versatile, it’s a crowd-pleaser that brings restaurant-quality dining straight to your table. Serve it with a side of crusty bread or a crisp green salad for an unforgettable meal.
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Recipe Information
Ingredients
- 400 grams penne pasta
- 450 grams shrimp (peeled and deveined)
- 300 grams asparagus
- 3 cloves garlic (minced)
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 cup heavy cream
- 1 cup Parmesan cheese (grated)
- 1 teaspoon lemon zest
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (chopped)
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta and set it aside.
While the pasta is cooking, prepare the asparagus by trimming off the woody ends and cutting the spears into 2-inch pieces.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the shrimp and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cook for 2-3 minutes on each side until the shrimp turn pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and 2 tablespoons of unsalted butter. Sauté the minced garlic for about 30 seconds until fragrant.
Add the asparagus to the skillet and cook for 3-4 minutes until slightly tender but still vibrant green.
Reduce the heat to medium-low, then pour in the heavy cream. Stir and let it simmer gently for 2 minutes.
Stir in the grated Parmesan cheese, lemon zest, and remaining 2 tablespoons of butter until the sauce becomes creamy and smooth. Adjust the consistency with reserved pasta water as needed.
Return the cooked shrimp to the skillet along with the drained pasta. Toss everything together until the pasta is evenly coated with the sauce and heated through.
Taste and adjust seasoning with additional salt and pepper if needed.
Garnish with fresh parsley and serve immediately.
Nutrition Facts
Calories |
4414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.0 g | 301% | |
| Saturated Fat | 124.4 g | 622% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 1433 mg | 478% | |
| Sodium | 6932 mg | 301% | |
| Total Carbohydrate | 319.7 g | 116% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 6.0 g | ||
| Protein | 256.4 g | 513% | |
| Vitamin D | 20.1 mcg | 101% | |
| Calcium | 2914 mg | 224% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 2934 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
