Back to Penne with Shrimp, Feta, and Spring Vegetables All Reviews for Penne with Shrimp, Feta, and Spring Vegetables - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 25 mins total: 25 mins Servings: 4 med103596_0408_penne.jpg
Ingredients Ingredient Checklist Coarse salt and ground pepper 12 ounces penne rigate (ridged) 1 pound asparagus, trimmed, cut into 1-inch lengths 1 pound peeled and deveined frozen shrimp, thawed 8 ounces snow peas, trimmed and halved on the diagonal 3 tablespoons olive oil (preferably extra-virgin) 2 tablespoons fresh lemon juice 2 garlic cloves, minced 1 cup crumbled feta (4 ounces) 1/4 cup thinly sliced fresh mint leaves
Cook’s Notes Before cooking the penne, double-check the package instructions to help you determine when to add in the rest of the ingredients.
Gallery Read the full recipe after the video.
Recipe Summary prep: 25 mins total: 25 mins Servings: 4 med103596_0408_penne.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 25 mins total: 25 mins Servings: 4
Recipe Summary
prep: 25 mins total: 25 mins
Servings: 4
prep: 25 mins
total: 25 mins
prep:
25 mins
total:
Servings: 4
4
med103596_0408_penne.jpg
med103596_0408_penne.jpg
Ingredients
Ingredients
- Coarse salt and ground pepper 12 ounces penne rigate (ridged) 1 pound asparagus, trimmed, cut into 1-inch lengths 1 pound peeled and deveined frozen shrimp, thawed 8 ounces snow peas, trimmed and halved on the diagonal 3 tablespoons olive oil (preferably extra-virgin) 2 tablespoons fresh lemon juice 2 garlic cloves, minced 1 cup crumbled feta (4 ounces) 1/4 cup thinly sliced fresh mint leaves
Directions
In a large pot 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, and return to pot.
To pasta mixture, add oil, lemon juice, garlic, and 1/4 cup reserved pasta water. Season with salt and pepper, and toss to combine. Gently mix in feta and mint; adjust to desired consistency with some pasta water as needed. Serve immediately.
Cook’s Notes Before cooking the penne, double-check the package instructions to help you determine when to add in the rest of the ingredients.
Cook’s Notes
Before cooking the penne, double-check the package instructions to help you determine when to add in the rest of the ingredients.
Reviews (16)
Add Rating & Review 62 Ratings 5 star values: 13 4 star values: 19 3 star values: 20 2 star values: 6 1 star values: 3
Load More Reviews
Reviews (16)
Add Rating & Review 62 Ratings 5 star values: 13 4 star values: 19 3 star values: 20 2 star values: 6 1 star values: 3
Add Rating & Review
62 Ratings 5 star values: 13 4 star values: 19 3 star values: 20 2 star values: 6 1 star values: 3
62 Ratings 5 star values: 13 4 star values: 19 3 star values: 20 2 star values: 6 1 star values: 3
62 Ratings 5 star values: 13 4 star values: 19 3 star values: 20 2 star values: 6 1 star values: 3
5 star values: 13 4 star values: 19 3 star values: 20 2 star values: 6 1 star values: 3
Martha Stewart Member Rating: Unrated 04/24/2013 To bump up the flavor profile, should you find it a bit bland, first infuse the oil you're going to toss the pasta in with the chopped garlic. Put the oil in a saucier and add the garlic. Turn the heat to low and allow the garlic to infuse for about 15 minutes. Turn the heat off and let cool slightly. Toss pasta mixture with the infused oil. Add chili flakes and infuse for SPICE! When thinning the sauce with pasta water, add a bullion cube or a small amount of chicken/veg/seafood stock. Martha Stewart Member Rating: 4 stars 05/16/2012 We thought this was a simple, good weeknight meal. I used basil instead of mint, and part feta/part queso fresco because that is what we had on hand (trying to clean out the fridge). I probably wouldn't serve this to guests, but it was good for us. Martha Stewart Member Rating: 2 stars 05/15/2012 we found this to be a little lacking in flavor. if i were to do it again, i would probably saute the garlic in the oil before dumping the pasta back in and the i would definately use more cheese!!!!!!!! (the mint was nice and fun to use because it was the first from my garden this year) Martha Stewart Member Rating: Unrated 05/13/2012 This was quick, easy & tasty. I substituted haricots verts for the other veggies & omitted the mint. The use of a high-quality feta makes all the difference - don't skimp! Martha Stewart Member Rating: 5 stars 09/07/2011 And we loved the addition of the mint. Didn't change anything else. Martha Stewart Member Rating: 5 stars 09/07/2011 We loved this, but thought there was too much veg and pasta. Next time we'll keep the amount of shrimp the same, and halve everything else. Martha Stewart Member Rating: Unrated 04/13/2011 easy, excellent receipe, cooked the shrimp separetly after marinating it, but other wise kept most of receipe the same, my whole family loved it. Martha Stewart Member Rating: Unrated 04/20/2010 The pasta water acts as a slight thickening agent because of the starch from the pasta. Martha Stewart Member Rating: Unrated 04/20/2010 This recipie is great but... Raw garlic! That's just wrong. Try sauteing the garlic first! So manyof the pasta recipies on here call for adding uncooked garlic. I don't get it. I will also try this recipie w/out mint but with fresh basil, sauted with the garlic. I would also never use "past water" to add at the end. Maybe some white wine or chicken stock. Then you're adding flavor, not bland water! Martha Stewart Member Rating: Unrated 04/11/2010 For a different cheese, how about ricotta? epicurious website has a recipe for homemade, you will know for sure it's safe that way. Martha Stewart Member Rating: Unrated 03/30/2010 Easy, fast, and delicious ! will definitely make it again. I want to try this with a different kind of cheese so it is safe for my pregnant guest. Any suggestions? Martha Stewart Member Rating: Unrated 03/23/2010 My husband and I enjoyed this with only one change... we used fresh oregano instead of the mint. It complimented everything well, but really made the feta shine. Martha Stewart Member Rating: Unrated 03/02/2010 As a college student I found this recipe easy, delicious, and a good way to get some vegetables in my diet. I also did not add the mint. Martha Stewart Member Rating: Unrated 03/26/2009 I take that back - it's not bad. The addition of time and thyme and lots of salt and pepper made this a really good dish Martha Stewart Member Rating: Unrated 03/26/2009 I found this a little bland. It has a very subtle, delicate flavor. It's not bad, it just needs something Martha Stewart Member Rating: Unrated 05/28/2008 I made this last evening and it was absolutely fantastic. I did not include the mint since my family is not fond of it. My husband loved it and I will make it again.Martha Stewart Member
Rating: Unrated 04/24/2013
To bump up the flavor profile, should you find it a bit bland, first infuse the oil you’re going to toss the pasta in with the chopped garlic. Put the oil in a saucier and add the garlic. Turn the heat to low and allow the garlic to infuse for about 15 minutes. Turn the heat off and let cool slightly. Toss pasta mixture with the infused oil. Add chili flakes and infuse for SPICE! When thinning the sauce with pasta water, add a bullion cube or a small amount of chicken/veg/seafood stock.
Rating: Unrated
Rating: 4 stars 05/16/2012
We thought this was a simple, good weeknight meal. I used basil instead of mint, and part feta/part queso fresco because that is what we had on hand (trying to clean out the fridge). I probably wouldn’t serve this to guests, but it was good for us.
Rating: 4 stars
Rating: 2 stars 05/15/2012
we found this to be a little lacking in flavor. if i were to do it again, i would probably saute the garlic in the oil before dumping the pasta back in and the i would definately use more cheese!!!!!!!! (the mint was nice and fun to use because it was the first from my garden this year)
Rating: 2 stars
Rating: Unrated 05/13/2012
This was quick, easy & tasty. I substituted haricots verts for the other veggies & omitted the mint. The use of a high-quality feta makes all the difference - don’t skimp!
Rating: 5 stars 09/07/2011
And we loved the addition of the mint. Didn’t change anything else.
Rating: 5 stars
We loved this, but thought there was too much veg and pasta. Next time we’ll keep the amount of shrimp the same, and halve everything else.
Rating: Unrated 04/13/2011
easy, excellent receipe, cooked the shrimp separetly after marinating it, but other wise kept most of receipe the same, my whole family loved it.
Rating: Unrated 04/20/2010
The pasta water acts as a slight thickening agent because of the starch from the pasta.
This recipie is great but… Raw garlic! That’s just wrong. Try sauteing the garlic first! So manyof the pasta recipies on here call for adding uncooked garlic. I don’t get it. I will also try this recipie w/out mint but with fresh basil, sauted with the garlic. I would also never use “past water” to add at the end. Maybe some white wine or chicken stock. Then you’re adding flavor, not bland water!
Rating: Unrated 04/11/2010
For a different cheese, how about ricotta? epicurious website has a recipe for homemade, you will know for sure it’s safe that way.
Rating: Unrated 03/30/2010
Easy, fast, and delicious ! will definitely make it again. I want to try this with a different kind of cheese so it is safe for my pregnant guest. Any suggestions?
Rating: Unrated 03/23/2010
My husband and I enjoyed this with only one change… we used fresh oregano instead of the mint. It complimented everything well, but really made the feta shine.
Rating: Unrated 03/02/2010
As a college student I found this recipe easy, delicious, and a good way to get some vegetables in my diet. I also did not add the mint.
Rating: Unrated 03/26/2009
I take that back - it’s not bad. The addition of time and thyme and lots of salt and pepper made this a really good dish
I found this a little bland. It has a very subtle, delicate flavor. It’s not bad, it just needs something
Rating: Unrated 05/28/2008
I made this last evening and it was absolutely fantastic. I did not include the mint since my family is not fond of it. My husband loved it and I will make it again.
All Reviews for Penne with Shrimp, Feta, and Spring Vegetables
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Penne with Shrimp, Feta, and Spring Vegetables
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
