1 pound large cooked Shrimp, peeled
1 tablespoon salt
1 pound asparagus (1 large to 2 small bunches)
12 oz. penne pasta
1 1/4 cup chicken broth
2 cloves garlic, crushed
3/4 teaspoon freshly grated lemon zest
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 cup shredded Parmesan cheese
Thaw shrimp in a plastic bag placed in cold water about 5 minutes, if still frozen.
Boil 3 quarts water with 1 tablespoon salt added in a 4 quart stock pot over High heat.
Snap tough ends off asparagus while water heats. Cut 1 1/2-inches off the tip ends and keep separate. Cut remainder of stems into 1-inch pieces.
Add asparagus stems to boiling water and cook 6 to 8 minutes until tender. Remove from water with a slotted spoon or strainer and set aside.
Add pasta to boiling asparagus water and cook until not quite al dente, about 10 minutes. Drain and return pasta to pot.
Combine asparagus stems, lemon zest, garlic, broth, pepper and salt in a food processor or blender while pasta cooks. Process until smooth.
Pour asparagus sauce over pasta. Add the asparagus tips and shrimp and cook about 5 minutes, stirring, over Medium-High heat until the pasta is al dente and coated by the sauce. Stir in parmesan and serve.
No Nutritional Information Available
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