Shrimp Penne with Asparagus and Sun-Dried Tomatoes
Sturdy penne pasta is often paired with a thick sauce, but here it is combined with lemon-flavored shrimp and asparagus.
Serves 4
Preparation time: 10 minutes
Cooking time: 15 minutes
¾ pound penne pasta
3 quarts water
1½ teaspoons salt
½ pound fresh asparagus, cut diagonally into 1″ pieces
1 tablespoon olive oil
2 shallots, peeled, chopped
2 tablespoons sun-dried tomatoes
1 pound shrimp, peeled, deveined, tail on
2 tablespoons lemon juice
¼ teaspoon black pepper
1 teaspoon dried basil leaves
¼ cup grated Parmesan cheese, optional
Bring a large pot with 3 quarts of water to a boil with the salt.
Fill a medium saucepan with enough water so that an expanding metal steamer will sit just above the water (about 1½″). Bring the water to a boil. Add the asparagus. Steam the asparagus, covered, until it is tender but still crisp (about 5 to 8 minutes). Drain.
In a skillet, heat the olive oil. Add the shallots and sun-dried tomato strips. Sauté the shallot until it is softened.
Add the shrimp. Stir in the lemon juice, pepper, and dried basil. Sauté the shrimp until it turns pink
Add the noodles to the boiling water. Cook, stirring to separate the pasta, until the linguine is cooked al dente. Drain in a colander. Toss the pasta with the shrimp and asparagus. Sprinkle the Parmesan cheese over top if using.
