A vibrant pasta dish combines tender shrimp with fresh asparagus and juicy tomatoes for a burst of flavor in every bite. It’s a quick and easy meal that’s perfect for busy weeknights or a casual dinner with friends.
Prep Time20 min
Cook Time15 min
Total Time35 min
Difficulty
Medium
Chef Tips
Use fresh shrimp for the best flavor and texture.
Don’t overcook the asparagus; it should be crisp-tender to add a nice contrast.
Reserve some pasta water to loosen the sauce if it becomes too thick.
Ingredients
0/18
Why You'll Want This Again
This dish combines fresh, vibrant flavors with a quick cooking time, making it perfect for busy weeknights. The sweetness of shrimp pairs beautifully with tender asparagus and tangy tomatoes, all brought together by a garlicky, buttery sauce that feels both light and indulgent.
Step 1
Warm your oven to 450°F (230°C). While it’s warming up, bring a big pot of salted water to a boil and cook the penne until it’s just tender but still has a bit of bite, about 11 minutes. Drain the pasta and set it aside in the pot.
Step 2
Melt some butter in a saucepan over medium-low heat. Stir in the Dijon mustard, a tablespoon of garlic, parsley, lemon juice, and white wine until everything’s combined. Place the shrimp and tomatoes in a small baking dish, pour the buttery sauce over them, and give it a good stir so the shrimp and tomatoes are well coated.
Step 3
In another baking dish, toss the asparagus with olive oil, Parmesan, a teaspoon of garlic, salt, black pepper, and a pinch of red pepper flakes. Put both dishes side by side in the oven and bake until the shrimp turns pink and is cooked through, about 15 minutes.
Step 4
Once everything is done, pour the shrimp, tomatoes, and all that buttery sauce over the pasta. Stir in some Pecorino Romano and Italian blend cheese until it’s all nicely mixed. Finally, pile the roasted asparagus on top, and you’re ready to dig in!
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people cooked this recipe
ByRyan Parker
Ryan shares simple recipes made for everyday cooking and easy family meals.
Best Foods To Serve With This
Serve with a sprinkle of freshly chopped parsley and a wedge of lemon for an added zest. A simple green salad or crusty bread makes a great side to soak up any extra sauce.
Leftover Tips
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of water or broth to keep the pasta moist and prevent the shrimp from becoming rubbery.
Frequently Asked Questions
Can I use a different type of pasta for this dish?
Yes, you can substitute penne with other pasta shapes like linguine, fettuccine, or rigatoni depending on your preference.
How can I tell when the shrimp is fully cooked?
The shrimp will turn pink and opaque, and curl into a loose “C” shape when done, usually after about 15 minutes in the oven.
Can I prepare the sauce without white wine?
Yes, you can omit the wine or replace it with chicken broth or extra lemon juice for a similar flavor.
Is it necessary to roast the asparagus separately?
Roasting asparagus separately ensures it cooks evenly and retains its texture and flavor.
How do I prevent the pasta from sticking after draining?
Toss the drained pasta with a little olive oil or butter and stir occasionally to keep it from sticking.
Can I make this recipe ahead of time?
You can prep the shrimp and asparagus in advance but it’s best to combine and bake just before serving for optimal freshness.
What can I use if I don’t have Pecorino Romano cheese?
Parmesan cheese is a good substitute if you don’t have Pecorino Romano on hand.
How spicy is the dish with the crushed red pepper?
The crushed red pepper adds a mild heat that can be adjusted to taste by increasing or decreasing the amount.
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