Shrimp Penne Rustica with a Kick

🥘 Ingredients

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

🍳 Cookware

• large pot
• large pan
• small bowl

1. 

   1

   penne pasta asparagus tomato scallions lemon panko breadcrumbs sliced almonds chili flakes garlic herb butter parmesan cheese cream cheese shrimp olive oil cooking oil butter

   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
2. 

   2

   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.
3. 

   3

   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 .
4. 

   4

   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.
5. 

   5

   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.
6. 

   6

   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.
7. 7

   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.