Shrimp Penne Al Limone Recipe
Jumbo shrimp, asparagus, garlic, citrus wine sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Ingredients
Start by cleaning and deveining the jumbo shrimp. Trim the asparagus and cut it into 2-inch pieces. Mince the garlic cloves.
- 2
Cook the Pasta
In a large pot, bring salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
- 3
Sauté the Asparagus and Garlic
In a large skillet, heat the olive oil over medium heat. Add the asparagus and sauté for 3-4 minutes until tender. Add the minced garlic and sauté for an additional minute until fragrant.
- 4
Cook the Shrimp
Add the jumbo shrimp to the skillet with the asparagus. Cook for about 2-3 minutes on each side until the shrimp turn pink and are cooked through.
- 5
Make the Sauce
Pour in the white wine, lemon juice, and lemon zest. Bring to a simmer and let it cook for 2-3 minutes to reduce slightly.
- 6
Combine Everything
Add the cooked penne pasta to the skillet and toss to combine. Stir in the Parmesan cheese and season with salt and black pepper to taste.
- 7
Serve
Serve the Shrimp Penne al Limone warm, garnished with additional Parmesan cheese and lemon zest if desired.