Penne with Shrimp, Feta, and Spring Vegetables

Name: Penne with Shrimp, Feta, and Spring Vegetables
Prep time: 25 min
Total time: 25 min
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); 0.25 cup thinly sliced fresh mint leaves

3.5

(60)

14 Reviews

By

Martha Stewart Editors

Updated on May 16, 2017

Prep Time:

25 mins

Total Time:

25 mins

Servings:

4

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.

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)
¼ cup thinly sliced fresh mint leaves

Directions

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.

Cook's Notes

Before cooking the penne, double-check the package instructions to help you determine when to add in the rest of the ingredients.