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.
Everyday Food, April 2008
- Prep Time 25 minutes
- Total Time 25 minutes
- Yield Serves 4
- 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
- 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.
- 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.
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.
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