Calendar Recipe Box Shopping List Address Book

Source: Sunday Dinner

Penne with Grilled Shrimp, Asparagus and Pine Nuts
This is a light combination of penne, fresh asparagus, and grilled shrimp. Toss everything together just before serving and top with toasted pine nuts.
Read Reviews(1)
Rate This Recipe
Serves: 6
Prep Time: 20 minutes
Cook Time: 15-20 minutes
  Print: Recipe
  Add To: Recipe Box
  Email: Recipe
  Find: More Recipes

1/4 cup plus 2 tablespoons extra virgin olive oil
2 cloves garlic, thinly sliced
1 tablespoon chopped fresh rosemary
2 tablespoons dry white wine
1 tablespoon balsamic vinegar
Salt and freshly ground pepper, to taste
1 pound large shrimp, peeled and deveined
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1 pound penne pasta
2 tablespoons fresh lemon juice
3 tablespoons freshly grated Parmesan cheese, plus more for garnish
1/2 cup pine nuts, toasted (see Note)
Lemon wedges, for garnish

1. In a large glass or ceramic bowl, mix the olive oil, garlic, rosemary, wine, vinegar and salt and pepper and whisk.
2. Rinse the shrimp and pat them dry. Add them to the bowl and stir them gently with the marinade to coat. Cover and refrigerate for about 1 hour, stirring occasionally.
3. Preheat the broiler.
4. About 10 minutes before serving, bring a saucepan of boiling salted water to a boil and cook the asparagus for about 5 minutes until crisp-tender. Drain and set aside.
5. Remove the shrimp from the marinade, arrange on an aluminum foil-lined broiler tray and broil for about 6 minutes, turning the shrimp once during cooking, until pink. Set aside.
6. Meanwhile, bring a large pot of salted water to a boil and cook the pasta for about 8 minutes or until al dente. Drain and return to the pot. Add the lemon juice and 3 tablespoons of cheese and toss well. Add the shrimp, asparagus and pine nuts and toss again. Season to taste with salt and pepper. Serve in shallow pasta bowls, sprinkled with more cheese and garnished with lemon wedges.

Note: To toast the pine nuts, spread them in a shallow pan and roast in a 350 degree Farenheit oven for 3 to 5 minutes until golden and fragrant. Immediately transfer to a plate to stop the cooking and cool. You may do this just before using, but because the broiler is being used to cook the shrimp, it may be more convenient to toast the pine nuts ahead of time.

Enter your email address to receive delicious, family-friendly recipes, exciting promotions, helpful articles and more delivered right to your mailbox. What could be better?


Roasted Pork Loin with Orange-Chile Sauc
Source: Sunday Dinner
Read Comments

Here is a spicy twist on traditional pork roast, sure to enliven a springtime meal. When paired with Roasted Yams and Red Onions, it makes a satisfying feast.
View the full recipe

Citrus-Grilled Chicken Thighs
Source: Sunday Dinner
Read Comments

Here's a summertime grilling recipe bursting with sunny citrusy flavors that is nearly as good cooked indoors under the broiler.
View the full recipe


Simply fill out the required fields to begin enjoying the benefits of – it’s fast and it’s free.
* required

Concerned about privacy? Rest assured, we never sell or share your personal information.
See our Privacy Policy.