Shrimp, Asparagus and Penne Pasta

Servings 6 people


  • 1 1/2 cups Penne pasta uncooked
  • 1 tablespoon olive oil
  • 1 pound asparagus spears sliced into 1-inch pieces
  • 3/4 cup chopped onion
  • 2 cloves garlic pressed
  • 3/4 pound medium shrimp peeled and deveined
  • 3/4 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes
  • 21.75 ounces diced tomatoes with basil garlic and oregano
  • 1/3 cup shredded parmesan cheese


  • Cook pasta according to package directions.
  • Meanwhile, heat the oil in a large skillet over medium-high heat.
  • Add asparagus, onion, garlic, and shrimp; sauté for 5 minutes.
  • Add oregano, crushed red pepper flakes, and tomatoes; cook over medium-low heat 5 minutes or until thoroughly heated.
  • Stir in cooked, drained pasta; sprinkle with Parmesan cheese.


SERVING SUGGESTION: A big salad of Romaine lettuce, sliced red onion, English cucumber and tomatoes, tossed with your choice of dressing. VEGETARIAN: Use extra-firm tofu cut to the approximate size of shrimp. KOSHER: Use boneless skinless chicken breast meat cut to the approximate size of shrimp. Skip the Parmesan. GLUTEN FREE: Make sure canned tomatoes are gluten-free. Use gluten-free pasta. NUTRITION: Per Serving: 191 Calories; 5g Fat; 17g Protein; 20g Carbohydrate; 3g Dietary Fiber; 89mg Cholesterol; 171mg Sodium. Exchanges: 1/2 Grain (Starch); 2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat. Points: 5
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