Penne with Shrimp, Feta, and Spring Vegetables

Prep Time:
25 mins
Total Time:
25 mins

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.


  • 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


  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. 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.

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