Dinner

Shrimp and Asparagus Linguini

Shrimp and Asparagus Linguini
Pinit

Ingredients:
2 to 3 tablespoons olive oil
1 pound asparagus, trimmed and cut in 1 inch pieces
1 pound uncooked shrimp, peeled
3 cloves garlic, minced
Salt and pepper
1 lemon, divided
2 cups grape or cherry tomatoes, halved or diced, seeded tomato
2/3 cup dry white wine or chicken stock
2 to 3 tablespoons cold butter
16 ounces linguini, cooked al dente & drained
1/4 cup chopped fresh basil
1/4 to 1/2 cup freshly shredded Parmesan cheese

Directions:
Heat oil in a large skillet. Add shrimp and cook for a minute on one side. Flip shrimp over. Add asparagus and garlic and cook for another minute or two, stirring often. Season with salt and pepper. Cut lemon in half and squeeze juice from half of it over the top of the shrimp and asparagus. Add wine and tomatoes and bring to a simmer. Turn down heat and whisk in the butter. Add the cooked pasta, tossing to mix. Serve pasta with basil and Parmesan cheese on top and a lemon slice for garnish.

Average Rating
Print Friendly
Average Rating  

Show Comments (2)

Back to Top
Share Your Secrets
×
Cooking Community - Share Your Recipe
×
Cooking Community - Share Your Java Blog

Blog Title

Content

Please attach a photo of your recipe.
(Maximum file size: 5 MB. Accepted file types: jpg, gif, png. Images should be at least 700 pixels wide for best display.)

[honeypot hunt-349]

×
Book Club Choice

Your Name

Your Email

Book Title

Description/Notes

[honeypot cantseethis]

×

This is a unique website which will require a more modern browser to work! Please upgrade today!