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.
Pasta
Seafood
Vegetables
Liquids
Seasonings
Method
Cooking Instructions
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
- 2
Sauté the Asparagus and Garlic
In a large skillet, heat the olive oil over medium heat. Add the asparagus and sauté for about 3-4 minutes until tender. Add the minced garlic and cook for an additional minute until fragrant.
- 3
Cook the Shrimp
Add the jumbo shrimp to the skillet and season with salt, black pepper, and red pepper flakes. Cook for about 2-3 minutes on each side until the shrimp turns pink and opaque.
- 4
Make the Sauce
Pour in the white wine and chicken broth. Bring the mixture to a simmer and let it cook for about 5 minutes to reduce slightly. Stir in the lemon juice and lemon zest.
- 5
Combine Everything
Add the cooked penne pasta to the skillet, tossing to coat in the sauce. If the pasta seems dry, add reserved pasta water a little at a time until desired consistency is reached. Adjust seasoning if necessary.
- 6
Serve
Remove from heat, garnish with fresh parsley, and serve immediately.
