Serves 4
25 min
Penne with Shrimp, Feta, and Spring Vegetables
Recipe GLPR5e9c8cfbbc815c
A light and vibrant Mediterranean-inspired pasta dish featuring tender shrimp, crisp spring vegetables, and creamy feta cheese, all tossed with extra-virgin olive oil and fresh lemon juice. This quick weeknight dinner celebrates fresh seasonal produce with herbaceous mint and aromatic garlic.
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Ingredients
Coarse salt
Ground black pepper
12 ounces penne rigate
1 pound asparagus, trimmed and 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 extra-virgin olive oil
2 tablespoons fresh lemon juice
2 garlic cloves, minced
1 cup crumbled feta cheese
¼ cup thinly sliced fresh mint leaves
Directions
Bring a large pot of salted water to a boil. Add the penne and cook according to package directions until al dente, about 10-12 minutes. Drain and set aside.
While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the minced garlic and cook for about 30 seconds until fragrant.
Add the asparagus to the skillet and cook for 3-4 minutes, stirring occasionally, until it begins to soften but remains crisp.
Add the thawed shrimp and snow peas to the skillet. Cook for 2-3 minutes, stirring frequently, until the shrimp are opaque and cooked through (internal temperature of 145°F).
Add the cooked penne to the skillet with the shrimp and vegetables. Pour the fresh lemon juice over the mixture and toss gently until everything is well combined.
Remove from heat and stir in the crumbled feta cheese and fresh mint. Season to taste with coarse salt and ground black pepper.
Divide among four bowls and serve immediately while warm.
