One-pot meals are a great way to reduce time and effort, particularly with cleanup. In this recipe, veggies and shrimp cook together with the pasta. The mixture is then drained, returned to the pot, and tossed with feta, lemon and parsley. So easy and yummy!
This recipe also works great with leftover grilled chicken in place of the shrimp. Simply toss in the grilled chicken with the garlic and sauté together for a minute until warmed. Then complete the recipe as outlined below.
Penne with Shrimp & Spring Veggies (Gluten-Free Option)
Ingredients
- 12 oz of your favorite penne pasta (we like Tinkyada brand brown rice penne)
- 1 lb asparagus, trimmed, cut into 1-inch lengths
- 1 lb cooked frozen shrimp (peeled, cleaned & tail-on), thawed
- 6 oz snow peas, trimmed and halved
- 3 tbsp extra virgin olive oil
- 2 garlic cloves, finely minced
- 2 tbsp fresh lemon juice
- 1 cup crumbled feta
- 2 tbsp finely chopped Italian parsley
- Sea salt and fresh-ground black pepper
Instructions
- In a large stockpot of boiling salted water, cook penne 5 minutes less than al dente.
- Add asparagus; cook 3 minutes.
- Add shrimp and snow peas; cook 2 minutes.
- Reserve 1/2 cup pasta water; drain pasta mixture. (If using brown rice pasta, gently rinse pasta mixture with cool water.)
- Return empty stockpot to medium-high heat and add olive oil and garlic. Cook garlic until it's fragrant and begins to soften (about 1 minute).
- Add the drained pasta mixture, lemon juice and half of the reserved pasta water. Season with salt and pepper; toss to combine.
- Gently mix in feta and parsley; adjust to desired consistency with additional pasta water as needed.
- Serve immediately. (Recipe inspired by Everyday Food.)
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