Ingredients

• 1 cup penne pasta
• 2 tablespoons olive oil
• 2 cloves garlic , minced
• 0.25 cups onion , chopped
• 0.5 cups white wine
• 0.25 teaspoons crushed red pepper flakes
• 1 tablespoon butter
• 10 spearss asparagus , cut into 1-inch pieces
• 18 peeleds and deveined large shrimp , 21 to 25 per lb
• 1 tablespoon lemon juice
• salt and pepper to taste
• 2 tablespoons chopped fresh flat-leaf parsley
• 0.25 cups grated Parmesan cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Add penne and cook until al dente, 8 to 10 minutes; drain.
3. 3 Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic and onion, and cook until the onion has softened and turned translucent, about 5 minutes. Pour in the white wine, and simmer for 2 minutes.
4. 4 Stir in the red pepper flakes, butter, and asparagus; cook until the asparagus is just tender, about 3 minutes.
5. 5 Add the shrimp and lemon juice, continue cooking until the shrimp have turned pink and are no longer translucent in the center. Season to taste with salt and pepper.
6. 6 Toss the cooked penne pasta with the shrimp and asparagus mixture.
7. 7 Sprinkle with parsley and Parmesan cheese to garnish.

Nutrition per serving