Shrimp and Asparagus over Linguini
 
 
Author:
Recipe type: Entree
Cuisine: Angelic
Serves: 6
Ingredients
  • 1 pound dried linguini
  • 1 teaspoon kosher salt (optional)
  • 3 tablespoons extra-virgin olive oil
  • 8 garlic cloves, cut into thin slivers
  • 1 tablespoon red pepper flakes
  • 8 ounces large shrimp, 16/20 count, cooked
  • 1 cup diced tomato including juices
  • 8 ounces asparagus spears, peeled and sliced into 2-inch pieces
  • ½ cupminced parsley
Instructions
  1. Bring a large pot of water to a boil in a large pot over high heat. Add the pasta and ½ teaspoon salt, stir a few times to submerge and separate the strands. Cook until just tender to the bite (al dente), about 8 minutes (or according to package directions). Reserve about 1 cup of the pasta cooking water. Drain the pasta well in a colander.
  2. While the pasta is boiling, prepare the shrimp: Heat the oil in a deep sauté pan over medium heat. Add the garlic and cook, stirring occasionally, until aromatic, about 30 seconds. Add the red pepper flakes and shrimp. Saute until the shrimp is bright pink and opaque, 3 to 4 minutes. Add the tomatoes and asparagus spears. Saute, stirring frequently, until the asparagus is bright green and hot, about 2 minutes. Add the reserved pasta water and bring to a simmer.
  3. Add the drained pasta to the shrimp and toss together over medium heat until the very hot, about 2 minutes. Remove the pan from the heat and stir in the parsley.
  4. Serve at once in a heated pasta bowl or individual pasta plates.
Nutrition Information
Serving size: 6 ounces Calories: 488 Fat: 11 g Saturated fat: 1 g Carbohydrates: 60 g Sugar: 4 g Sodium: 798 mg Fiber: 3 g Protein: 28 g Cholesterol: 196 mg
Recipe by Snack Rules at https://snackrules.com/shrimp-asparagus-linguini/