---
title: Shrimp Penne Rustica with a Kick
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/shrimp-penne-rustica-with-a-kick-64b81fece28b49c50c8e2868
time required: 25 minutes
difficulty: medium
allergens:
  - Wheat
  - Tree Nuts
  - Milk
  - Shellfish
tags:
  - Spicy
rating: 4.5
rating_count: 92
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many loved the unique combination of flavors, especially with shrimp added. Some found it needed more seasoning for depth.
  - theme: Texture
    text: The crunchy panko-almond topping was a hit, adding a delightful contrast to the creamy pasta.
nutrition:
  calories: 920
  protein: 38
  fat: 46
  saturated fat: 18
  carbohydrates: 87
  sugar: 9
  fiber: 7
  cholesterol: 290
  sodium: 1190
image: "https://images.recipes.furrysalamander.com/American%20Recipes/Pastas/shrimp-penne-rustica-with-a-kick.avif"
---
Bring a #large pot{} of salted water to a boil. Once boiling, add @penne pasta{12%oz} to pot. Cook, stirring occasionally, until al dente, ~{10%minutes} (9-11 minutes). Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain.

Meanwhile, wash and dry all produce. Zest and quarter @lemon{1}. Trim and discard woody bottom ends from @asparagus{12%oz}; cut stalks crosswise into 1-inch-long pieces. Dice @tomato{2}. Trim and thinly slice @scallions{4}, separating whites from greens. Melt @butter{1%tbsp} in a #large pan{} over medium-high heat. Add @panko breadcrumbs{½%cup} and @sliced almonds{1%oz}; season with @salt{} and @pepper{}. Cook, stirring, until golden brown, ~{3%minutes} (3-4 minutes). Turn off heat. Stir in a pinch of lemon zest and a pinch of @chili flakes{1%tsp}. 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} (2-4 minutes). Add tomato and cook, stirring, until slightly softened, ~{2%minutes} (1-2 minutes). Season with salt and pepper. While veggies cook, rinse @shrimp{20%oz} under cold water. Pat shrimp dry with paper towels; season with salt and pepper. Heat a drizzle of @cooking oil{1%tsp} in a separate #large pan{} over medium-high heat. Add shrimp in a single layer; cook, stirring occasionally, until cooked through, ~{5%minutes} (4-6 minutes).

Add drained penne, @garlic herb butter{4%tbsp}, @cream cheese{4%tbsp}, half the @parmesan cheese{6%tbsp} (save the rest for serving), 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, @butter{1%tbsp} (or 2 tbsp for 4 servings), and as many remaining chili flakes as you like to pan with pasta. Cook, stirring, until everything is thoroughly coated in sauce, ~{2%minutes} (1-2 minutes). TIP: 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. Stir in shrimp along with scallion whites.

Divide pasta between bowls. Sprinkle with panko mixture and remaining Parmesan. Add a drizzle of @olive oil{} over bowls. Garnish with scallion greens and serve with remaining lemon wedges on the side. Shrimp are fully cooked when internal temperature reaches 145 degrees Fahrenheit.