Penne with Grilled Shrimp,
Asparagus and Pine Nuts
This is a light combination of penne, fresh
asparagus, and grilled shrimp. Toss everything together just before
serving and top with toasted pine nuts.
- 3/8 cup extra-virgin olive oil
- 2 cloves garlic, thinly sliced
- 1 tablespoon chopped fresh rosemary
- 2 tablespoons dry white wine
- 1 tablespoon balsamic vinegar
- Salt and freshly ground black pepper, to
- 1 pound large shrimp, peeled and deveined
- 1 pound fresh asparagus, trimmed and cut
into 1-inch pieces
- 1 pound penne pasta
- 2 tablespoons fresh lemon juice
- 3 tablespoons freshly grated Parmesan cheese,
plus more for garnish
- 1/2 cup toasted pine nuts (see Note)
- Lemon wedges, for garnish
1. In a large glass or ceramic bowl, mix the olive
oil, garlic, rosemary, wine, vinegar and salt and pepper and whisk.
2. Rinse the shrimp and pat
them dry. Add them to the bowl and stir them gently with the marinade
to coat. Cover and refrigerate for about 1 hour, stirring occasionally.
3. Preheat the broiler.
4. About 10 minutes before
serving, bring a saucepan of boiling salted water to a boil and
cook the asparagus for about 5 minutes until crisp-tender. Drain
and set aside.
5. Remove the shrimp from
the marinade, arrange on an aluminum foil-lined broiler tray and
broil for about 6 minutes, turning the shrimp once during cooking,
until pink. Set aside.
6. Meanwhile, bring a large
pot of salted water to a boil and cook the pasta for about 8 minutes
or until al dente. Drain and return to the pot. Add the lemon
juice and 3 tablespoons of cheese and toss well. Add the shrimp,
asparagus and pine nuts and toss again. Season to taste with salt
and pepper. Serve in shallow pasta bowls, sprinkled with more
cheese and garnished with lemon wedges.
Note: To toast the pine nuts,
spread them in a shallow pan and roast in a 350 degree F oven or
toaster oven for 3 to 5 minutes until golden and fragrant. Immediately
transfer to a plate to stop the cooking and cool. You may do this
just before using, but because the broiler is being used to cook
the shrimp, it may be more convenient to toast the pine nuts ahead
Penne with Grilled Shrimp, Asparagus and Pine Nuts-marinate some
extra shrimp to thread on skewers, grill and serve as a first course
or light meal. However, do not hold marinated shrimp in the refrigerator
for more than 2 or 3 hours or they will turn soft and cottony. Use
the same marinade later in the week with fresh shrimp.
Dinner by Barbara Scott-Goodman and Mary Goodbody
Copyright 1998 by Barbara Scott-Goodman and Mary Goodbody
Permission by Chronicle Books