For dinner tonight I made this pasta recipe with some fresh medium-size prawns that were already deveined but needed peeling, feta cheese already crumbled, and some fresh asparagus.

©EverydayCookingAdventures 2013

I didn’t have white wine so I left that out and just added a tablespoon of butter and an extra tablespoon of olive oil for drizzling. I also substituted tortellini stuffed with cheese for the penne. I topped this with a sprinkling of Parmesan cheese at serving.

©EverydayCookingAdventures 2013

The recipe didn’t take long and came out very pretty looking. A little Alfredo or pesto sauce might be a good addition next time but otherwise it was a wonderful spring dish packed with flavor and color. Here’s my pasta with shrimp: #marthastewart

©EverydayCookingAdventures 2013

Penne with Shrimp, Feta, and Spring Vegetables

Ingredients

• 1/4 pound asparagus, sliced on a bias into 2-inch pieces
• 1/2 pound pasta, conghiglie rigate (shell-shaped)
• Coarse salt
• 1 tablespoon extra-virgin olive oil, plus more for drizzling
• 1 pound large shrimp, peeled and deveined
• Freshly ground black pepper
• 2 1/2 garlic cloves, minced
• 1/4 teaspoon crushed red pepper flakes, plus more for garnish
• 3/4 tablespoon freshly grated lemon zest
• 2 1/2 tablespoons white wine
• Juice of 1/4 lemon
• 1/4 cup chopped fresh parsley leaves

Directions

1. Bring a large pot of water to a boil over high heat. Add asparagus to pot, simmer 30 seconds, and remove. Add the pasta and a generous pinch of salt to the pot and cook until al dente. Drain the pasta, reserving 1/2 cup of the pasta water.
2. Meanwhile, heat a large saute pan over high heat. Add 1/2 tablespoon of the oil and swirl it to coat the pan. Add the shrimp in a single layer. Sprinkle with salt and pepper. After 2 minutes, turn the shrimp over; add 1/2 tablespoon olive oil, the garlic, and the red pepper flakes. Stir constantly for 1 to 2 minutes, regulating the heat to avoid burning the garlic.
3. Add the lemon zest and white wine to the shrimp. Stir to reduce the wine slightly. Add the lemon juice, cooked pasta, cooked asparagus, and reserved pasta water to the pan. Toss to combine. Remove from the heat and sprinkle with parsley. Serve with a drizzle of olive oil and extra red pepper flakes on each serving.