Recipes Ingredients Seafood Recipes Shrimp Recipes Penne with Shrimp, Feta, and Spring Vegetables 3.5 (60) 14 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email 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. Rate it Print