Pasta with Shrimp, Feta, and Spring Veggies

Photo by Laurie S.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Coarse salt and ground pepper

  • 12

    ounces penne rigate (ridged)

  • 1

    pound asparagus, trimmed, cut into 1-inch lengths

  • 1

    pound peeled and deveined frozen shrimp, thawed

  • 8

    ounces snow peas, trimmed and halved on the diagonal

  • 3

    tablespoons olive oil (preferably extra-virgin)

  • 2

    tablespoons fresh lemon juice

  • 2

    garlic cloves, minced

  • 1

    cup crumbled feta (4 ounces)

  • 1/4

    cup thinly sliced fresh mint leaves

Directions

1. In a large pot of boiling salted water, cook penne 5 minutes less than al dente. Add asparagus; cook 3 minutes. Add shrimp and snow peas; cook 2 minutes. Reserve 1/2 cup pasta water; drain pasta mixture, and return to pot. 2. To pasta mixture, add oil, lemon juice, garlic, and 1/4 cup reserved pasta water. Season with salt and pepper, and toss to combine. Gently mix in feta and mint; adjust to desired consistency with some pasta water as needed. Serve immediately.

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