Shrimp meets Asparagus in this simple yet tasty quick dish perfect for lunch and dinner.
Course Dinner, Main Course, Side Dish, Snack
Prep Time 15minutes
Cook Time 20minutes
Total Time 35minutes
1lbsWild Caught Shrimp (fresh or frozen)
1jaryour favorite Tomato Sauce
1Clove of Garlicminced or diced
1smallbell pepper red or greendiced
2tbspOld Bay Seasoningoptional
2tbspNo Salt Seasoning
1tbspRed Pepper Flakesoptional
Peel and devein or thaw and clean your shrimp. Run clean water over the shrimp and pat dry.
Depending on your preference, Cut the shrimp into bite-size pieces. (This step is optional)
In a small bowl add the shrimp the old bay seasoning, salt, and pepper, a tablespoon of oil and juice of half a lemon. Let marinate for 2-5 minutes.
Dice the onion, garlic and bell pepper and set aside. Chop the asparagus to match the length of the pasta, set aside.
Bring a large pot of water to a boil. Add salt and blanch the asparagus for about 2 minutes. Remove the asparagus and put it into a bowl of ice water and set aside. In the same large pot add the Penne and cook according to package. Drain well.
In a large skillet over medium heat. Pour a tablespoon of olive oil and cook the onions, garlic, and peppers. Add a dash of salt, pepper, no-salt seasoning, and red pepper flakes. When the onions and peppers have softened, add the shrimp and let cook for about 3 minutes.
Add the blanched asparagus and spinach, combine evenly and let shrimp cook fully till pink for about 2-4 minutes. Add the tomato sauce and stir evenly. Add the pasta and combine. Let simmer for about 2- 5 minutes.