This is a healthy, hearty, yet elegant recipe that is good enough for guests. It is also very easy and can be made with little notice. With low-carb pasta this can a good low-carb meal idea.

Recipe Summary

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Add penne and cook until al dente, 8 to 10 minutes; drain.

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  • Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic and onion, and cook until the onion has softened and turned translucent, about 5 minutes. Pour in the white wine, and simmer for 2 minutes. Stir in the red pepper flakes, butter, and asparagus; cook until the asparagus is just tender, about 3 minutes. Add the shrimp and lemon juice, continue cooking until the shrimp have turned pink and are no longer translucent in the center. Season to taste with salt and pepper.

  • Toss the cooked penne pasta with the shrimp and asparagus mixture. Sprinkle with parsley and Parmesan cheese to garnish.

Nutrition Facts

638 calories; protein 50.4g 101% DV; carbohydrates 37.1g 12% DV; fat 27.2g 42% DV; cholesterol 313.5mg 105% DV; sodium 522.2mg 21% DV. Full Nutrition

Reviews (61)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/11/2011
This was the recipe I was looking for! It was very tasty! I read the comments & think I have found ways to solve the problems addressed in them. Because of the mention of the excess liquid, I had a jar of Penzy's powdered lemon zest that I used in lieu of the juice. I bet fresh would be even better. I added 1/4 cup of a can of petite diced tomatoes & to counterbalance the acid, I put in 1 pinch (literally) of white sugar. It did not give any sweetness, just balanced the acid content. To also help with the liquid issue, I cooked the pasta (I used spaghetti) 2 minutes short of done, and then tossed it into the pan of sauce & cooked it for the remaining 2 minutes there. Thanks for the great recipe! Read More
(35)

Most helpful critical review

Rating: 3 stars
04/13/2008
I made this tonight. I think it would be a great hot weather meal. My only issue was that there was not enough sauce to cook the asparagus and for the noodles. I think next time I would partially cook the asparagus and then add. I ended up adding about a 1/4 C of butter for the sauce. It also needed a bit of salt and pepper but the recipe stated to taste. I would do this again but with some slight modifications. Actually I make a similar one that is from Barefoot Contessa and I think I wilol add the asparagus to that. Thanks for sharing. Read More
(41)
82 Ratings
  • 5 star values: 52
  • 4 star values: 21
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 0
Rating: 3 stars
04/12/2008
I made this tonight. I think it would be a great hot weather meal. My only issue was that there was not enough sauce to cook the asparagus and for the noodles. I think next time I would partially cook the asparagus and then add. I ended up adding about a 1/4 C of butter for the sauce. It also needed a bit of salt and pepper but the recipe stated to taste. I would do this again but with some slight modifications. Actually I make a similar one that is from Barefoot Contessa and I think I wilol add the asparagus to that. Thanks for sharing. Read More
(41)
Rating: 4 stars
02/10/2011
This was the recipe I was looking for! It was very tasty! I read the comments & think I have found ways to solve the problems addressed in them. Because of the mention of the excess liquid, I had a jar of Penzy's powdered lemon zest that I used in lieu of the juice. I bet fresh would be even better. I added 1/4 cup of a can of petite diced tomatoes & to counterbalance the acid, I put in 1 pinch (literally) of white sugar. It did not give any sweetness, just balanced the acid content. To also help with the liquid issue, I cooked the pasta (I used spaghetti) 2 minutes short of done, and then tossed it into the pan of sauce & cooked it for the remaining 2 minutes there. Thanks for the great recipe! Read More
(35)
Rating: 5 stars
01/14/2011
I added a can of diced tomatoes, partially drained, sliced mushrooms and a red bell pepper cut in 1 inch pieces matching the asparagus. This is a definite repeater in our house. Read More
(27)
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Rating: 5 stars
08/04/2010
This was super easy and super awesome! I was actually in the grocery store today looking in the freezer section at the Bertolli Shrimp Asparagus & Shrimp Penne skillet meal for 2. I thought it looked easy enough to make and it would be cheaper to make myself. I found this recipe & it totally fit the bill :) The only change I made was adding a can of undrained garlic, basil & oregano diced tomatoes (as I had read that some reviewers thought the sauce was a little thin). This is a definite keeper! Read More
(14)
Rating: 5 stars
12/10/2010
My children were baffled at first that I would even dare give them something with a wine sauce but even my picky eater likes this one. Read More
(12)
Rating: 5 stars
09/29/2010
This was wonderful. I used some of the sauce to flavor a side salad. With some garlic toast, you could sop that right up!!! Read More
(11)
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Rating: 4 stars
04/20/2010
Incredibly easy and super-tasty! I added mushrooms with te asparagus and another dash of red pepper flakes at the very end before serving which kicked it up a notch. Served with a nice green side salad and it was perfect! Read More
(11)
Rating: 5 stars
04/13/2009
This was incredibly easy to make and got rave reviews from my husband and niece! We are keeping it as our normal "Friday night" during lent recipe!! Read More
(10)
Rating: 5 stars
02/05/2010
This is a tasty and easy receipe we really loved it. I think the next time I will add some capers and maybe even articoke hearts. It saves and re-heats well too! Read More
(10)