Red Pepper Asparagus Shrimp Penne Pasta
Elevate weeknight dinners with this vibrant and flavorful Red Pepper Asparagus Shrimp Penne Pasta recipe! Featuring tender pasta tossed with juicy shrimp, crisp asparagus, and sweet red bell peppers, this dish bursts with fresh Mediterranean-inspired flavors. A touch of garlic, red chili flakes, and freshly squeezed lemon juice brings a zesty kick, while parmesan cheese adds a creamy, savory finish. Perfectly balanced and ready in under 35 minutes, this one-pan meal is as convenient as it is delicious. Topped with chopped parsley and more parmesan, it’s a crowd-pleaser ideal for family gatherings or intimate weeknight meals. Try this irresistible shrimp pasta recipe today and discover your new favorite dinner!
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Recipe Information
Ingredients
- 12 ounces penne pasta
- 1 pound large shrimp (peeled and deveined)
- 1 large red bell pepper (sliced into strips)
- 1 bunch asparagus (trimmed and cut into 2-inch pieces)
- 3 tablespoons olive oil
- 3 cloves garlic (minced)
- 1 cup cherry tomatoes (halved)
- 1 cup parmesan cheese (grated)
- 0.5 teaspoon red chili flakes
- 2 tablespoons lemon juice (freshly squeezed)
- 2 tablespoons fresh parsley (chopped)
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining the pasta. Set the cooked pasta aside.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp and season with salt and pepper. Cook for 2-3 minutes on each side or until they turn pink and are cooked through. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 2 tablespoons of olive oil. Sauté the minced garlic for about 30 seconds until fragrant.
Add the asparagus and red bell pepper to the skillet. Cook for 5-6 minutes, stirring occasionally, until the vegetables are tender but still crisp.
Stir in the cherry tomatoes and red chili flakes, cooking for another 2 minutes until the tomatoes soften slightly.
Lower the heat to medium and return the shrimp to the skillet. Add the cooked pasta and toss everything together to combine.
If the mixture seems dry, add a few tablespoons of the reserved pasta water to loosen it.
Stir in the lemon juice and half of the grated parmesan cheese. Continue tossing over low heat until everything is well combined and heated through.
Remove from heat and sprinkle with the remaining parmesan cheese and fresh parsley. Add additional salt and pepper to taste, if needed.
Serve immediately and enjoy your Red Pepper Asparagus Shrimp Penne Pasta!
Nutrition Facts
Calories |
3230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.2 g | 152% | |
| Saturated Fat | 50.1 g | 250% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1076 mg | 359% | |
| Sodium | 6869 mg | 299% | |
| Total Carbohydrate | 297.5 g | 108% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 19.7 g | ||
| Protein | 254.9 g | 510% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2957 mg | 227% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 3771 mg | 80% | |
*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.
