Description
This is a great date night meal! It will make a ton of leftovers, so you can send some home with your boo. I make this with a decent bottle of Sauvignon Blanc because the acidity in the wine pairs well with the lemon juice and the fresh cut grass-like aromas of the asparagus. Chill the rest of the bottle and have it with your meal! Remember to always use a wine that you enjoy the flavor of by itself if you’re going to cook with it because the food takes on the flavor of the wine.
Ingredients
- 1 pound penne pasta
- ½ cup butter
- 1 tablespoon Dijon mustard
- 1 tablespoon minced garlic, or more to taste
- 1 tablespoon minced flat-leaf parsley, or more to taste
- ½ lemon, juiced
- ¼ cup white wine, or more to taste
- 1 pound uncooked medium shrimp, peeled and deveined
- 1 pint grape tomatoes, halved
- 1 bunch fresh asparagus, trimmed
- 2 tablespoons olive oil
- 2 tablespoons freshly grated Parmesan cheese, or to taste
- 1 teaspoon minced garlic
- coarse kosher salt to taste
- freshly ground black pepper to taste
- crushed red pepper to taste
- ¼ cup grated Pecorino Romano cheese, or to taste
- ¼ cup shredded Italian cheese blend, or to taste
Instructions
- Preheat the oven to 450 degrees F (230 degrees C).
- Bring a large pot of lightly salted water to a boil. Add penne and cook
- stirring occasionally
- until tender yet firm to the bite
- about 11 minutes. Drain pasta and return to the pot.
- Meanwhile
- melt butter in a saucepan over medium-low heat. Add Dijon mustard
- 1 tablespoon garlic
- parsley
- lemon juice
- and white wine. Place shrimp and tomatoes in a small glass baking dish and pour butter sauce on top. Stir until shrimp and tomatoes are well coated.
- Combine asparagus
- olive oil
- Parmesan cheese
- 1 teaspoon garlic
- salt
- black pepper
- and red pepper in a second glass baking dish.
- Place both baking dishes side by side in the oven and bake until shrimp is fully pink
- about 15 minutes. Pour shrimp
- tomatoes
- and butter over the cooked penne pasta and stir to combine. Add Pecorino Romano cheese and Italian blended cheese; mix to combine. Serve asparagus over top of the pasta.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Servings: 8