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Campanelle with Asparagus and Shrimp

  • 2 cups Campanelle or Penne Pasta
  • 1 lb. Asparagus, trimmed and sliced into 2" lengths
  • 1 Tbsp. Olive Oil
  • 1 lb. Medium shrimp, peeled and de-veined
  • 1 cup Halved cherry tomatoes
  • 2 cloves Garlic, minced
  • 3 Tbsp. Water
  • 1/2 tsp. Salt
  • 1/4 tsp. Crushed Red Pepper
  • Fresh grated Parmesan cheese

Cook  the Campanelle or Penne according to package directions, omitting salt.  Add the asparagus during the last 3 minutes of cooking.  Drain and rinse the pasta and asparagus in a colander under cold running water to stop cooking.  Set aside.

Meanwhile, heat the oil in a large nonstick skillet over medium-high heat.  Add the shrimp and cook, stirring until just barely opaque, about 2 minutes.  Stir in the tomatoes, garlic, water and salt, cook, stirring until the tomatoes soften slightly; about 1 minute.  Add the drained pasta and asparagus and cook, stirring gently, until the pasta is just heated through, about 2 minutes.

Sprinkle with the crushed red pepper and fresh Parmesan cheese and serve at once.

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