Photo: Linguini with Shrimp Recipe
Ingredients
- 3/4 pound linguini
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 pound large shrimp, peeled and deveined
- 1/3 cup freshly squeezed lemon juice
- 1/2 cup white wine
- 1 bunch asparagus stalks, trimmed
- Salt and freshly ground black pepper
- 1 cup freshly chopped flat-leaf parsley
- 1 container cherry tomatoes, halved
Directions
Bring a large pot of water to a boil. Add the linguini and cook according to the directions on the box. Drain, reserving 1 cup of the cooking water.
Meanwhile, heat the olive oil in a large skillet over a medium-high flame. Add the garlic and saute for 1 minute. Add the shrimp and cook for 3 to 4 minutes, until the shrimp turn pink. Remove the shrimp from the pan and set aside. Add the lemon juice, white wine, and the reserved cup water to the skillet. Let simmer until the liquid is reduced by about half. Salt and saute the asparagus. Cut into 1-inch pieces. Return the shrimp to the pan and stir in the parsley. Add the drained linguini to the shrimp mixture, tossing to combine. Add asparagus and tomatoes. Season with salt and pepper, to taste.
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By airbornesurveyo...
Fort Polk, LA
on October 26, 2011
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I first made this back in July, but never posted a review. We loved this because it did not have a heavy sauce. "A nice light summer meal." One plate and you were full, but not bloated. We did this recipe again tonight but I cut up chicken breast into 1 inch or so cubes instead of using shrimp. Once again very tasty, light, and easy to make.
By ruffledfeather1...
Provo, UT
on July 05, 2011
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I agree with previous posters that this recipe was a little bland. However, it was very light and left no heavy feeling, which is great.
By buckeyetoths_94...
Lorain, OH
on June 23, 2011
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I like this recipe. I change it up a bit sometimes by substituting broccoli instead of asparagus and adding green, red or yellow bell pepper. I add mushrooms and I've used lime juice instead of lemon. I've also tried cilantro instead of parsley to kick it up a notch. It's a good, versatile recipe! Chicken broth could probably be added as well instead of the pasta water. I'll have to try that!
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