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Ingredients
- 3/8 c. extra-virgin extra virgin olive oil
- 2 x cloves garlic thinly sliced
- 1 Tbsp. minced fresh rosemary
- 2 Tbsp. dry white wine
- 1 Tbsp. balsamic vinegar
- Â Â Salt and freshly grnd black pepper to taste
- 1 lb large shrimp peeled and deveined
- 1 lb fresh asparagus trimmed and cut into 1-inch pcs
- 1 lb penne pasta
- 2 Tbsp. fresh lemon juice
- 3 Tbsp. Parmesan cheese freshly grated,
- Â Â plus more for
- Â Â garnish
- 1/2 c. pine nuts toasted, *see note
- Â Â Lemon wedges for garnish
Directions
- 1. In a large glass or possibly ceramic bowl, mix the extra virgin olive oil, garlic, rosemary, wine, vinegar and salt and pepper and whisk.
- 2. Rinse the shrimp and pat them dry. Add in them to the bowl and stir them gently with the marinade to coat. Cover and chill for about 1 hour, stirring occasionally.
- 3. Preheat the broiler.
- 4. About 10 min before serving, bring a saucepan of boiling salted water to a boil and cook the asparagus for about 5 min till 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 min, turning the shrimp once during cooking, till pink. Set aside.
- 6. Meanwhile, bring a large pot of salted water to a boil and cook the pasta for about 8 min or possibly till al dente. Drain and return to the pot. Add in the lemon juice and 3 Tbsp. of cheese and toss well. Add in 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 F oven or possibly toaster oven for 3 to 5 min till golden brown and fragrant. Immediately transfer to a plate to stop the cooking and cold. 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.
- Description: "This is a light combination of penne, fresh asparagus, and grilled shrimp. Toss everything together just before serving and top with toasted pine nuts."
- NOTES : Pantry Suggestions:Penne with Grilled Shrimp, Asparagus and Pine Nuts-marinate some extra shrimp to thread on skewers, grill and serve as a first course or possibly light meal. However, don't hold marinated shrimp in the refrigerator for more than 2 or possibly 3 hrs or possibly they will turn soft and cottony. Use the same marinade later in the week with fresh shrimp.
- Kristin: The fat content/calorie count is slighty off (higher than reality) because MC assumes we're eating all which marinade, when in fact we are tossing most of it.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 235g | |
| Recipe makes 6 servings | |
| Calories 569 | |
| Calories from Fat 198 | 35% |
| Total Fat 22.74g | 28% |
| Saturated Fat 3.24g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 117mg | 39% |
| Sodium 157mg | 7% |
| Potassium 474mg | 14% |
| Total Carbs 62.07g | 17% |
| Dietary Fiber 4.0g | 13% |
| Sugars 3.8g | 3% |
| Protein 28.42g | 45% |
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