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Penne With Grilled Shrimp, Asparagus And Pine Nuts

A home-style Penne With Grilled Shrimp, Asparagus And Pine Nuts made with Extra Virgin Olive Oil, Garlic, Fresh Rosemary, Dry White Wine, and Shrimp. Serves 6. Keep it handy for the next time you cook it.

Ingredients

• 3/8 cup
• 2 clove
• 1 tbsp
• 2 tbsp
• 1 lb
• 1 lb
• 1 lb
• 2 tbsp
• 3 tbsp
• 1/2 cup

Method (preview)

1. 1

   With the marinade to coat. Cover and refrigerate for about 1 hour, stirring occasionally.

2. 2

   Preheat the broiler.

3. 3

   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.

4. 4

   Drain and set aside.

5. 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.

6. 6

   Set aside.

7. 7

   Meanwhile, bring a large pot of salted water to a boil and cook the pasta for about 8 minutes or until al dente.

8. 8

   Drain and return to the pot.

9. 9

   Add the lemon juice and 3 tablespoons of cheese and toss well.

10. 10

    Add the shrimp, asparagus and pine nuts and toss again.

11. 11

    Season to taste with salt and pepper.

12. 12

    Serve in shallow pasta bowls, sprinkled with more cheese and garnished with lemon wedges.

13. 13

    Immediately transfer to a plate to stop the cooking and cool.

14. 14

    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 of time.

15. 15

    "This is a light combination of penne, fresh asparagus, and grilled shrimp. Toss everything together just before serving and top with toasted pine nuts."

16. 16

    "Copyright 1998"

17. 17

    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.

18. 18

    Use the same marinade later in the week with fresh shrimp.