---
title: "Shrimp Penne Rustica with a Kick"
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/shrimp-penne-rustica-with-a-kick-64b81fece28b49c50c8e2868
servings: 2
prep_time: 10 minutes
cook_time: 15 minutes
time_required: 25 minutes
difficulty: Medium
allergens:
  - Milk
  - Wheat
  - Tree Nuts
  - Shellfish
tags:
  - Spicy
  - Pasta
  - Seafood
  - Quick
rating: 4.5
rating_count: 92
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Loved the unique combination of flavors, especially with shrimp
  - theme: Ease of prep
    text: Quick and easy to prepare for weeknight dinners
image: "https://images.recipes.furrysalamander.com/American%20Recipes/Pastas/shrimp-penne-rustica-with-a-kick.avif"
---

@penne pasta{8%oz}
@asparagus{8%oz}
@tomato{2%unit}
@scallions{4%unit}
@lemon{1%unit}
@panko breadcrumbs{2%oz}
@sliced almonds{1%oz}
@chili flakes{½%tsp}
@garlic herb butter{2%tbsp}
@parmesan cheese{2%oz}
@cream cheese{2%oz}
@shrimp{8%oz}
@olive oil{2%tbsp}
@cooking oil{1%tbsp}
@butter{3%tbsp}

Bring a #large pot{} of salted water to a boil. Once boiling, add penne pasta to pot. Cook, stirring occasionally, until al dente ~{10%minutes}. Reserve ½ cup pasta cooking water, then drain.

Meanwhile, wash and dry produce. Zest and quarter lemon. Trim and discard woody bottom ends from asparagus; cut stalks crosswise into 1-inch-long pieces. Dice tomato. Trim and thinly slice scallions, separating whites from greens. Melt 1 TBSP butter in a #large pan{} over medium-high heat. Add panko breadcrumbs and sliced almonds; season with salt and pepper. Cook, stirring, until golden brown ~{3%minutes}. Turn off heat. Stir in a pinch of lemon zest and a pinch of chili flakes. Transfer to a #small bowl{}.

Heat a drizzle of olive oil in same pan over medium-high heat. Add asparagus and cook, stirring often, until bright green and tender ~{3%minutes}. Add tomato and cook, stirring, until slightly softened ~{2%minutes}. Season with salt and pepper.

Add drained penne, garlic herb butter, cream cheese, half the parmesan cheese, and 1⁄3 cup reserved pasta cooking water to pan with veggies; stir until thoroughly combined. Season with salt and pepper.

Add scallion whites, remaining lemon zest, 1 TBSP butter, and as many remaining chili flakes as you like to pan with pasta. Cook, stirring, until everything is thoroughly coated in sauce ~{2%minutes}. If needed, stir in more reserved pasta cooking water a splash at a time. Turn off heat; stir in a squeeze of lemon juice to taste. Taste and season with salt and pepper.

Divide pasta between bowls. Sprinkle with panko mixture and remaining parmesan cheese. Add a drizzle of olive oil over bowls. Garnish with scallion greens and serve with remaining lemon wedges on the side.