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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.

Source: Everyday Food, April 2008
Total Time Prep Servings



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.

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How would you rate this recipe?
  • h1mccor
    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.
  • BelleoftheKitchen
    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.
  • dgreenland
    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)
  • VickiGAdam
    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!
  • susan_j_thornton
    7 SEP, 2011
    And we loved the addition of the mint. Didn't change anything else.
  • susan_j_thornton
    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.
  • jhmd30
    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.
  • bonfeld
    20 APR, 2010
    The pasta water acts as a slight thickening agent because of the starch from the pasta.
  • huckelb
    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!
  • MS12171593
    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.

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