Penne with Shrimp Asparagus Sun Dried Tomatoes
Indulge in the vibrant flavors of Penne with Shrimp, Asparagus, and Sun-Dried Tomatoes—a delightful pasta dish that combines restaurant-quality elegance with weeknight simplicity. Perfectly al dente penne pasta is tossed with succulent shrimp, crisp-tender asparagus, and the sweet, tangy richness of julienned sun-dried tomatoes. A simple yet flavorful garlic and red pepper flake-infused olive oil sauce ties everything together, while a sprinkle of grated parmesan adds a luscious, cheesy finish. This one-pan wonder, ready in just 35 minutes, is perfect for dinner parties or quick family meals. Top it with fresh parsley for a burst of color and serve it hot for a dish that’s as visually stunning as it is delicious.
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Recipe Information
Ingredients
- 12 oz penne pasta
- 1 lb large shrimp, peeled and deveined
- 1 lb asparagus, trimmed and cut into 2-inch pieces
- 0.5 cup sun-dried tomatoes, julienned
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 0.25 tsp crushed red pepper flakes
- 0.5 cup parmesan cheese, grated
- to taste salt
- to taste black pepper
- 2 tbsp fresh parsley, chopped (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the shrimp in a single layer, season with a pinch of salt and pepper, and cook for 2-3 minutes per side, or until pink and fully cooked. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the minced garlic and crushed red pepper flakes for about 30 seconds, or until fragrant.
Add the asparagus pieces to the skillet. Cook for 4-5 minutes, stirring occasionally, until the asparagus is tender but still crisp.
Stir in the sun-dried tomatoes and cook for 1-2 minutes, allowing them to heat through.
Return the cooked shrimp to the skillet, then add the drained pasta. Toss everything together to combine.
Gradually add the reserved pasta cooking water a few tablespoons at a time, stirring to create a light sauce that coats the pasta.
Stir in the grated parmesan cheese and toss again. Adjust seasoning with additional salt and pepper, if needed.
If desired, garnish with chopped parsley before serving. Serve immediately and enjoy!
Nutrition Facts
Calories |
2598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.5 g | 84% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 897 mg | 299% | |
| Sodium | 4050 mg | 176% | |
| Total Carbohydrate | 320.5 g | 117% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 44.8 g | ||
| Protein | 192.5 g | 385% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 963 mg | 74% | |
| Iron | 29.4 mg | 163% | |
| Potassium | 4599 mg | 98% | |
*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.
