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Under 30 Minutes

Under 30 Minutes

Penne with Shrimp, Feta, and Spring Vegetables

Two steps -- boil and toss -- lead to a pasta with varied tastes and textures, from sweet shrimp and fresh mint to creamy feta and crunchy snow peas. Before cooking the penne, double-check the package instructions to help you determine when to add in the rest of the ingredients.

  • prep: 25 mins
    total time: 25 mins
  • servings: 4

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Ingredients

  • Coarse salt and ground pepper
  • 12 ounces penne rigate (ridged)
  • 1 pound asparagus, trimmed, cut into 1-inch lengths
  • 1 pound peeled and deveined frozen shrimp, thawed
  • 8 ounces snow peas, trimmed and halved on the diagonal
  • 3 tablespoons olive oil (preferably extra-virgin)
  • 2 tablespoons fresh lemon juice
  • 2 garlic cloves, minced
  • 1 cup crumbled feta (4 ounces)
  • 1/4 cup thinly sliced fresh mint leaves

Cook's Note

One-pot recipes are another way to reduce effort and energy, particularly on cleanup. Here, veggies and shrimp cook with the pasta. The mixture is drained, returned to the pot, and tossed with feta and mint.

Directions

  1. Step 1

    In a large pot of boiling salted water, cook penne 5 minutes less than al dente. Add asparagus; cook 3 minutes. Add shrimp and snow peas; cook 2 minutes. Reserve 1/2 cup pasta water; drain pasta mixture, and return to pot.

  2. Step 2

    To pasta mixture, add oil, lemon juice, garlic, and 1/4 cup reserved pasta water. Season with salt and pepper, and toss to combine. Gently mix in feta and mint; adjust to desired consistency with some pasta water as needed. Serve immediately.

Source
Everyday Food, April 2008

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Reviews (17)

  • 24 Apr, 2013

    To bump up the flavor profile, should you find it a bit bland, first infuse the oil you're going to toss the pasta in with the chopped garlic. Put the oil in a saucier and add the garlic. Turn the heat to low and allow the garlic to infuse for about 15 minutes. Turn the heat off and let cool slightly. Toss pasta mixture with the infused oil. Add chili flakes and infuse for SPICE! When thinning the sauce with pasta water, add a bullion cube or a small amount of chicken/veg/seafood stock.

  • 16 May, 2012

    We thought this was a simple, good weeknight meal. I used basil instead of mint, and part feta/part queso fresco because that is what we had on hand (trying to clean out the fridge). I probably wouldn't serve this to guests, but it was good for us.

  • 15 May, 2012

    we found this to be a little lacking in flavor. if i were to do it again, i would probably saute the garlic in the oil before dumping the pasta back in and the i would definately use more cheese!!!!!!!! (the mint was nice and fun to use because it was the first from my garden this year)

  • 13 May, 2012

    This was quick, easy & tasty. I substituted haricots verts for the other veggies & omitted the mint. The use of a high-quality feta makes all the difference - don't skimp!

  • 7 Sep, 2011

    And we loved the addition of the mint. Didn't change anything else.

  • 7 Sep, 2011

    We loved this, but thought there was too much veg and pasta. Next time we'll keep the amount of shrimp the same, and halve everything else.

  • 13 Apr, 2011

    easy, excellent receipe, cooked the shrimp separetly after marinating it, but other wise kept most of receipe the same, my whole family loved it.

  • 20 Apr, 2010

    The pasta water acts as a slight thickening agent because of the starch from the pasta.

  • 20 Apr, 2010

    This recipie is great but... Raw garlic! That's just wrong. Try sauteing the garlic first! So manyof the pasta recipies on here call for adding uncooked garlic. I don't get it.
    I will also try this recipie w/out mint but with fresh basil, sauted with the garlic. I would also never use "past water" to add at the end. Maybe some white wine or chicken stock. Then you're adding flavor, not bland water!

  • 11 Apr, 2010

    For a different cheese, how about ricotta? epicurious website has a recipe for homemade, you will know for sure it's safe that way.

  • 30 Mar, 2010

    Easy, fast, and delicious ! will definitely make it again. I want to try this with a different kind of cheese so it is safe for my pregnant guest. Any suggestions?

  • 23 Mar, 2010

    My husband and I enjoyed this with only one change... we used fresh oregano instead of the mint. It complimented everything well, but really made the feta shine.

  • 2 Mar, 2010

    As a college student I found this recipe easy, delicious, and a good way to get some vegetables in my diet. I also did not add the mint.

  • 26 Mar, 2009

    I take that back - it's not bad. The addition of time and thyme and lots of salt and pepper made this a really good dish

  • 26 Mar, 2009

    I found this a little bland. It has a very subtle, delicate flavor. It's not bad, it just needs something

  • 26 Mar, 2009

    I found this a little bland. It has a very subtle, delicate flavor. It's not bad, it just needs something

  • 28 May, 2008

    I made this last evening and it was absolutely fantastic. I did not include the mint since my family is not fond of it. My husband loved it and I will make it again.