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Shrimp, Asparagus, and Penne Pasta

Shrimp, Asparagus, and Penne Pasta
Randy Mayor; Jan Gautro
Yield

4 servings (serving size: 1 1/4 cups)

The homemade pasta sauce in this dish is flavored with garlic, oregano, and crushed red pepper, and cooks quickly while the pasta boils. Serve with salad and focaccia wedges.

Ingredients

  • 1 cup uncooked penne (tube-shaped pasta)
  • 1 tablespoon olive oil
  • 2 cups (1-inch) sliced asparagus (about 3/4 pound)
  • 1/2 cup chopped onion
  • 1 teaspoon bottled minced garlic
  • 1/2 pound peeled and deveined medium shrimp
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper
  • 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, undrained
  • 1/4 cup (1 ounce) preshredded fresh Parmesan cheese

Nutrition Information

  • calories 292
  • caloriesfromfat 22 %
  • fat 7 g
  • satfat 2 g
  • monofat 3.3 g
  • polyfat 1 g
  • protein 21.6 g
  • carbohydrate 36.3 g
  • fiber 4.1 g
  • cholesterol 91 mg
  • iron 4.8 mg
  • sodium 738 mg
  • calcium 215 mg

How to Make It

  1. Cook pasta according to package directions, omitting salt and fat; drain.

  2. While pasta cooks, heat oil in a large skillet over medium-high heat. Add asparagus, onion, garlic, and shrimp; sauté for 5 minutes. Add oregano, pepper, and tomatoes; cook over medium-low heat 5 minutes or until thoroughly heated. Stir in cooked pasta; sprinkle with cheese.