Seafood And Asparagus With Linguine Recipes

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ASPARAGUS SHRIMP LINGUINE



Asparagus Shrimp Linguine image

My family really enjoys asparagus and shrimp. We often have this on busy weeknights because its healthy and cooks quickly. -Ehnes Wannetta, Eagle Bend, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

6 ounces uncooked whole wheat linguine
1 pound fresh asparagus, trimmed and cut into 1/2-inch pieces
2 tablespoons olive oil
1 medium onion, chopped
1-1/2 pounds uncooked shrimp (26-30 per pound), peeled and deveined
4 garlic cloves, minced
1/4 cup reduced-sodium chicken broth
4 wedges The Laughing Cow garlic and herb Swiss cheese
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese

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Steps:

  • In a large saucepan, cook linguine according to package directions, adding asparagus during the last 3 minutes of cooking., Meanwhile, in a large skillet, heat oil over medium-high heat. Add onion; cook and stir 6-8 minutes or until tender. Add shrimp and garlic; cook 2-4 minutes longer or until shrimp turn pink. Stir in broth; cook over medium heat 1-2 minutes or until liquid is almost evaporated. Add Swiss cheese, lemon juice, salt and pepper; stir until cheese is melted., Drain linguine and asparagus, reserving 1/4 cup pasta water. Stir linguine and asparagus into shrimp mixture, adding enough reserved pasta water to moisten pasta. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 444 calories, Fat 16g fat (5g saturated fat), Cholesterol 221mg cholesterol, Sodium 685mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 6g fiber), Protein 38g protein. Diabetic Exchanges

ASPARAGUS 'N' SHRIMP WITH ANGEL HAIR



Asparagus 'n' Shrimp with Angel Hair image

We've all heard that the way to a man's heart is through his stomach, so when I plan a romantic dinner, this shrimp asparagus pasta with angel hair is one dish I like to serve. It's easy on the budget and turns out perfectly for two. -Shari Neff, Takoma Park, Maryland

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 17

3 ounces uncooked angel hair pasta
1/2 pound uncooked shrimp (16-20 per pound), peeled and deveined
1/4 teaspoon salt
1/8 teaspoon crushed red pepper flakes
2 tablespoons olive oil, divided
8 fresh asparagus spears, trimmed and cut into 2-inch pieces
1/2 cup sliced fresh mushrooms
1/4 cup chopped seeded tomato, peeled
4 garlic cloves, minced
2 teaspoons chopped green onion
1/2 cup white wine or chicken broth
1-1/2 teaspoons minced fresh basil
1-1/2 teaspoons minced fresh oregano
1-1/2 teaspoons minced fresh parsley
1-1/2 teaspoons minced fresh thyme
1/4 cup grated Parmesan cheese
Lemon wedges

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Steps:

  • Cook pasta according to package directions. Meanwhile, sprinkle shrimp with salt and pepper flakes. In a large skillet or wok, heat 1 tablespoon oil over medium-high heat. Add shrimp; stir-fry until pink, 2-3 minutes. Remove; keep warm. , In same skillet, stir-fry the next 5 ingredients in remaining oil until vegetables are crisp-tender, about 5 minutes. Add wine and seasonings. Return shrimp to pan., Drain pasta; add to shrimp mixture and toss gently. Cook and stir until heated through, 1-2 minutes. Sprinkle with Parmesan cheese. Serve with lemon wedges.

Nutrition Facts : Calories 488 calories, Fat 19g fat (4g saturated fat), Cholesterol 132mg cholesterol, Sodium 584mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 3g fiber), Protein 29g protein.

SEAFOOD AND ASPARAGUS WITH LINGUINE



Seafood and Asparagus with Linguine image

This recipe is a combination of three separate recipes. If you love seafood and pasta this recipe is worth a try.

Provided by MaineCook

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Clams

Time 45m

Yield 4

Number Of Ingredients 9

½ pound uncooked linguine
2 tablespoons olive oil
2 cups sliced fresh mushrooms
1 cup dry white wine
½ pound medium shrimp, peeled and deveined
1 pound steamer clams in shell, scrubbed
1 pound asparagus, trimmed and cut into 2-inch pieces
½ pound bay scallops
⅓ cup freshly grated Parmesan cheese

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Steps:

  • Fill a large pot with lightly salted water and bring to a boil. Stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 11 minutes. Drain well in a colander; cover and keep warm.
  • Heat the olive oil over medium heat in a large pot with a cover that will hold a steamer basket. Add the mushrooms; stir and cook for 3 minutes. Pour in the wine and bring to a boil; add the shrimp.
  • Put the clams and asparagus into the steamer basket and place the basket into the pot over the shrimp and mushrooms. Cover and steam for 2 minutes. Lift the steamer basket and add the scallops to the shrimp and mushrooms. Cover and continue to steam until clam shells open and seafood is cooked, about 4 minutes.
  • Tip the clams and asparagus into the pot and combine with the shrimp and scallops. To serve, ladle seafood over the cooked linguine and sprinkle with grated Parmesan cheese.

Nutrition Facts : Calories 618.2 calories, Carbohydrate 54.9 g, Cholesterol 185.7 mg, Fat 12.7 g, Fiber 4.8 g, Protein 58.6 g, SaturatedFat 2.6 g, Sodium 483.7 mg, Sugar 2.4 g

SHRIMP AND ASPARAGUS FETTUCCINE



Shrimp and Asparagus Fettuccine image

This is a family favorite! Very simple ingredients and full of robust flavor. It's a perfect dish for an everyday meal or to serve to company.

Provided by Dewski

Categories     World Cuisine Recipes     European     Italian

Time 50m

Yield 8

Number Of Ingredients 9

1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
¾ cup olive oil, or more if needed
6 cloves garlic, pressed
salt and pepper to taste
1 pound dry fettuccine pasta
2 teaspoons olive oil
1 pound uncooked shrimp - peeled, deveined, and tails removed
2 tablespoons seafood seasoning (such as Old Bay®), or to taste
1 cup shredded Parmesan cheese, or more if desired

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Steps:

  • Separate the asparagus tips from the rest of the cut pieces, and set the tips aside. Heat 3/4 cup of olive oil over medium heat. Cook and stir the garlic in the hot oil until it begins to turn brown, about 5 minutes. Stir in the cut pieces of asparagus (not the tips), and season with salt and pepper. Cook and stir the asparagus until tender but still bright green, about 10 minutes, then add the asparagus tips. Cook and stir for 5 more minutes.
  • While the asparagus is cooking, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fettuccine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink, return to the pot, and drizzle 2 teaspoons of olive oil over the pasta.
  • Remove the asparagus from the skillet with a slotted spoon, leaving oil in skillet, and set the asparagus aside. Pat the shrimp dry with paper towels, and place in the hot skillet over medium-high heat. Sprinkle the shrimp with the seafood seasoning, and cook and stir the shrimp until they are pink and no longer translucent. Return the asparagus to the skillet, and cook the shrimp and asparagus until thoroughly heated, 2 to 3 more minutes.
  • Stir the shrimp and asparagus into the cooked fettuccine, and toss with shredded Parmesan cheese. The olive oil serves as the sauce, so add more as needed to generously coat the pasta, shrimp and asparagus.

Nutrition Facts : Calories 517 calories, Carbohydrate 47.5 g, Cholesterol 93.5 mg, Fat 26.2 g, Fiber 4.1 g, Protein 22.8 g, SaturatedFat 5.1 g, Sodium 680.7 mg, Sugar 1.9 g

ELEGANT PENNE WITH ASPARAGUS AND SHRIMP



Elegant Penne with Asparagus and Shrimp image

This is a healthy, hearty, yet elegant recipe that is good enough for guests. It is also very easy and can be made with little notice. With low-carb pasta this can a good low-carb meal idea.

Provided by MissyPorkChop

Categories     Main Dish Recipes     Pasta     Shrimp

Time 35m

Yield 2

Number Of Ingredients 13

1 cup penne pasta
2 tablespoons olive oil
2 cloves garlic, minced
¼ cup onion, chopped
½ cup white wine
¼ teaspoon crushed red pepper flakes
1 tablespoon butter
10 spears asparagus, cut into 1-inch pieces
18 peeled and deveined large shrimp (21 to 25 per lb)
1 tablespoon lemon juice
salt and pepper to taste
2 tablespoons chopped fresh flat-leaf parsley
¼ cup grated Parmesan cheese

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Steps:

  • Bring a large pot of lightly salted water to a boil. Add penne and cook until al dente, 8 to 10 minutes; drain.
  • Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic and onion, and cook until the onion has softened and turned translucent, about 5 minutes. Pour in the white wine, and simmer for 2 minutes. Stir in the red pepper flakes, butter, and asparagus; cook until the asparagus is just tender, about 3 minutes. Add the shrimp and lemon juice, continue cooking until the shrimp have turned pink and are no longer translucent in the center. Season to taste with salt and pepper.
  • Toss the cooked penne pasta with the shrimp and asparagus mixture. Sprinkle with parsley and Parmesan cheese to garnish.

Nutrition Facts : Calories 637.6 calories, Carbohydrate 37.1 g, Cholesterol 313.5 mg, Fat 27.2 g, Fiber 3.5 g, Protein 50.4 g, SaturatedFat 8.5 g, Sodium 522.2 mg, Sugar 4.5 g

LINGUINE WITH SHRIMP SCAMPI



Linguine with Shrimp Scampi image

Try Ina Garten's Linguine with Shrimp Scampi recipe from Food Network: It's loaded with garlicky shrimp, lemon and red pepper flakes for warmth.

Provided by Ina Garten

Categories     main-dish

Time 25m

Yield 3 servings

Number Of Ingredients 13

Vegetable oil
1 tablespoon kosher salt plus 1 1/2 teaspoons
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 teaspoon hot red pepper flakes

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Steps:

  • Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
  • Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
  • When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

LINGUINE WITH SHRIMP, ASPARAGUS, ARTICHOKES, AND RED PEPPERS



Linguine With Shrimp, Asparagus, Artichokes, and Red Peppers image

Seafood is a good lean protein source for pregnant women, and shrimp is low in mercury, making it a great choice. The rainbow of other ingredients in this simple, tasty pasta dish provide other valuable nutrients for a developing baby.

Provided by ElizabethKnicely

Categories     One Dish Meal

Time 25m

Yield 2 serving(s)

Number Of Ingredients 10

1/2 lb spinach linguine or 1/2 lb whole wheat linguine
3/4 lb shrimp, peeled and deveined
1 (14 1/2-15 ounce) can artichoke hearts, quartered
2 cups asparagus, cut on an angle into 1-inch pieces
1/2 cup roasted red pepper, cut into strips
2 garlic cloves, minced
3 tablespoons lemon juice
1 tablespoon extra virgin olive oil
1 tablespoon butter, for flavor
2 teaspoons minced parsley (optional)

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Steps:

  • Prepare pasta according to package directions.
  • In a large skillet, heat olive oil. Add shrimp, season with salt and pepper, and cook until pink, about 3 minutes.
  • Make a well in the center of the pan and add garlic. Saute until fragrant (no longer than 30 seconds or the garlic will scorch and impart a bitterness to the dish). Add asparagus. Next add artichoke quarters, red pepper strips, and lemon juice and bring to a quick boil. Turn off the heat and add butter, tossing with shrimp and vegetables to make a quick sauce. Check seasoning and add salt and pepper if needed.
  • Drain pasta, putting aside 1 cup of the pasta cooking water to use later.
  • Add shrimp and sauce to pasta and combine. Pour a little of the pasta water in to adjust consistency.
  • Serve warm and garnished with fresh parsley, if desired.
  • Makes 2 servings.
  • VARIATIONS:.
  • Feel free to use your favorite type of pasta. This dish works well with scallops (which are also low in mercury) or chicken instead of shrimp.

Nutrition Facts : Calories 819.8, Fat 17.3, SaturatedFat 5.3, Cholesterol 229.6, Sodium 1683, Carbohydrate 122.7, Fiber 33.9, Sugar 8.1, Protein 49.2

CREAMY SEAFOOD LINGUINE



Creamy Seafood Linguine image

Carole Floyd from Exmore, Virginia can just about guarantee rave reviews for this creamy seafood dish! "To dress up the meal, I like to serve it with steamed fresh asparagus or a tossed salad and French bread," she adds. TASTY TIP Carole's seafood dish also works well with cubes of flounder, salmon or some other tasty fish, she says.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 14

6 ounces uncooked linguine
1 tablespoon cornstarch
1 cup fat-free evaporated milk
1 medium onion, finely chopped
2 garlic cloves, minced
2 teaspoons olive oil
1/2 pound uncooked large shrimp, peeled and deveined
1/2 pound bay scallops
3 tablespoons white wine or reduced-sodium chicken broth
1/2 cup grated Parmesan cheese, divided
2 tablespoons minced fresh parsley
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1/2 teaspoon salt
1/8 teaspoon pepper

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Steps:

  • Cook linguine according to package directions. Meanwhile, in a small bowl, combine cornstarch and milk until smooth; set aside., In a large nonstick skillet, saute onion and garlic in oil until tender. Stir in the shrimp, scallops and wine or broth. Cook, uncovered, until shrimp turn pink, 3-5 minutes., Stir milk mixture and add to skillet. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Stir in 1/4 cup Parmesan cheese, parsley, basil, salt and pepper. Drain linguine; top with seafood mixture. Sprinkle with remaining 1/4 cup Parmesan cheese.

Nutrition Facts : Calories 394 calories, Fat 7g fat (3g saturated fat), Cholesterol 113mg cholesterol, Sodium 749mg sodium, Carbohydrate 46g carbohydrate (11g sugars, Fiber 2g fiber), Protein 34g protein. Diabetic Exchanges

EASY AND TASTY PASTA WITH SHRIMP AND ASPARAGUS



Easy and Tasty Pasta with Shrimp and Asparagus image

I am completely addicted to this shrimp, asparagus, and pasta recipe. It is easy, yet elegant!

Provided by ILYTAT

Categories     Main Dish Recipes     Pasta     Shrimp

Time 30m

Yield 6

Number Of Ingredients 8

1 (16 ounce) package penne pasta
1 pound cooked, ready-to-eat jumbo shrimp
½ cup olive oil
1 pound fresh asparagus, trimmed and cut into thirds
1 teaspoon red pepper flakes, or to taste
4 cloves garlic, finely chopped
¼ cup grated Parmesan cheese
salt and ground black pepper to taste

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Steps:

  • Bring a large pot of water to a boil. Add pasta and cook, stirring occasionally, for 8 minutes. Add cooked shrimp. Cook until shrimp is heated through and pasta is tender yet firm to the bite, 2 to 3 minutes.
  • Meanwhile, heat olive oil in a large skillet over medium heat. Add asparagus and red pepper flakes; cook for 3 minutes, stirring frequently. Add garlic and continue to cook until asparagus is tender yet firm to the bite, another 4 to 5 minutes.
  • Drain pasta and shrimp; transfer to a large serving bowl. Add cooked asparagus and Parmesan cheese; stir well to combine. Season with salt and pepper and serve immediately.

Nutrition Facts : Calories 535 calories, Carbohydrate 58.3 g, Cholesterol 150.5 mg, Fat 21.7 g, Fiber 4.2 g, Protein 28.9 g, SaturatedFat 3.7 g, Sodium 252.4 mg, Sugar 4 g

ASPARAGUS LINGUINE



Asparagus Linguine image

Pasta and asparagus are tossed together in this mildly-seasoned side dish that makes any appealing partner to poultry or fish. "I lightened up the original recipe by reducing the amount of butter and substituting olive oil," informs Carolyn DiPasquale of Middletown, Rhode Island.

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 11

6 ounces uncooked linguine
1 small onion, chopped
2 garlic cloves, minced
1 tablespoon olive oil
2 teaspoons butter
1/2 pound fresh asparagus, trimmed and cut into 1/2-inch pieces
2 tablespoons white wine or chicken broth
2 tablespoons grated Parmesan cheese
1 tablespoon lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper

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Steps:

  • Cook linguine according to package directions. Meanwhile, in a nonstick skillet, saute the onion and garlic in oil and butter until tender. Add asparagus; cook and stir for 2 minutes or until crisp-tender. Add wine or broth; cook and stir for 1-2 minutes or until liquid is reduced. Remove from the heat., Drain linguine; add to asparagus mixture. Add remaining ingredients; toss to coat. Serve immediately.

Nutrition Facts : Calories 245 calories, Fat 7g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 217mg sodium, Carbohydrate 36g carbohydrate (0 sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges

ASPARAGUS AND SHRIMP LINGUINE



Asparagus and Shrimp Linguine image

This recipe is from Campbell's Soup (campbellsoup.ca) and it was very well received at our house. The only changes I made was to add more fresh basil and using whole wheat pasta. The recipe says that this feeds 4 people, but we have leftovers for tomorrow night.

Provided by Eldeevee

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

8 ounces linguine, broken in half
2 cups asparagus, cut into 1-inch pieces
2 tablespoons olive oil
1 cup yellow bell pepper, sliced
3 garlic cloves, minced
2 tablespoons fresh basil, chiffonade
1 cup chicken broth, Campbell's
1/2 lb shrimp
1/2 teaspoon hot pepper sauce
1/4 teaspoon fresh ground pepper

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Steps:

  • Cook linguine according to package directions, omitting salt, and adding asparagus during the last 2 minutes of cooking. Drain and set aside.
  • Heat oil over medium heat in large skillet. Cook pepper strips and garlic for 1 minute.
  • Stir in basil. Stir in broth and heat to a boil. Add shrimp and simmer for 2 minutes or until shrimp is heated through. Remove from heat.
  • Toss with linguine, asparagus and hot pepper sauce. Sprinkle with cracked black pepper.

Nutrition Facts : Calories 355.1, Fat 8.8, SaturatedFat 1.3, Cholesterol 71.4, Sodium 540.5, Carbohydrate 50.2, Fiber 4.1, Sugar 2.9, Protein 19.1

LINGUINE WITH SHRIMP, ASPARAGUS, AND BASIL



Linguine with Shrimp, Asparagus, and Basil image

Provided by Bill Granger

Categories     Citrus     Fish     Garlic     Herb     Pasta     Pepper     Vegetable     Bon Appétit

Yield Makes 2 servings

Number Of Ingredients 11

8 ounces linguine
3 tablespoons olive oil
2 garlic cloves, chopped
1 tablespoon chopped red jalapeño chiles
1/2 cup dry white wine
1 tablespoon butter
12 uncooked large shrimp, peeled and deveined with tails intact
12 slender asparagus, trimmed, cut diagonally into 1 1/2-inch pieces
1 tablespoon fresh lemon juice
2 cups (packed) fresh basil leaves, thinly sliced, plus additional for garnish
2 lemon wedges

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Steps:

  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
  • Meanwhile, heat oil in heavy large skillet over medium-high heat. Add garlic and jalapeño; sauté 1 minute. Add wine and butter; boil 2 minutes. Add shrimp, asparagus, and lemon juice. Toss until asparagus is just tender and shrimp are just opaque in center, about 3 minutes.
  • Drain pasta and add to skillet; add 2 cups sliced basil leaves and toss until basil wilts and sauce coats pasta, about 1 minute. Season with salt and pepper. Divide pasta between 2 plates. Garnish with fresh basil leaves and lemon wedges and serve.

LINGUINE WITH SHRIMP AND ASPARAGUS



Linguine with Shrimp and Asparagus image

Categories     Milk/Cream     Vodka     Pasta     Shellfish     Tomato     Shrimp     Asparagus     Spring     Bon Appétit

Yield Makes 4 Servings

Number Of Ingredients 10

1/4 cup (1/2 stick) butter
1 pound uncooked medium shrimp, peeled, deveined
1 cup sliced shallots (about 3 large shallots)
16 asparagus spears, trimmed, cut into 1-inch pieces
1 pound plum tomatoes, peeled, seeded, chopped
1 cup whipping cream
1/2 cup vodka
1/2 cup sliced drained oil-packed sun-dried tomatoes (about 2 ounces)
12 ounces linguine
1/4 cup thinly sliced fresh basil

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Steps:

  • Melt 1/4 cup butter in large skillet over medium-high heat. Add shrimp; sautée until opaque in center, about 2 minutes. Using slotted spoon, transfer shrimp to bowl. Add shallots and asparagus to saucepan; sautée until shallots are tender and slightly brown, about 3 minutes. Add plum tomatoes, cream, vodka and sun-dried tomatoes. Simmer until tomatoes are tender, about 4 minutes. Add shrimp; toss to coat.
  • Meanwhile, cook linguine in large pot of boiling salted water until tender but still firm to bite. Drain well, reserving 1/2 cup cooking liquid. Return pasta and reserved cooking liquid to pot. Add sauce; toss to coat. Season with salt and pepper. Transfer to serving dish. Sprinkle with basil and serve.

LINGUINE WITH SHRIMP, ASPARAGUS AND CHERRY TOMATOES



Linguine with Shrimp, Asparagus and Cherry Tomatoes image

Provided by Giada De Laurentiis

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 14

Kosher salt
1 pound linguine
2 tablespoons extra-virgin olive oil
Two 12-ounce bags cherry tomatoes, stemmed and halved
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried crushed red pepper
3 large cloves garlic, flattened and chopped
1/2 cup dry white wine
1 pound asparagus, trimmed, stalks cut on a diagonal into 1 to 1 1/2-inch pieces
1 pound large shrimp, peeled and deveined
1/2 cup chopped fresh basil
1/2 cup chopped fresh mint
2 teaspoons chopped fresh oregano

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Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and place in a large bowl.
  • Heat the oil in a large deep skillet over medium-high heat. Add the tomatoes, 1/4 teaspoon of salt and 1/4 teaspoon of black pepper. Cook, stirring occasionally, until softened, about 2 minutes. Add the crushed red pepper flakes and garlic. Cook for 30 seconds until aromatic. Add the wine and asparagus. Bring to a boil and simmer for 5 minutes.
  • Sprinkle the shrimp with the remaining 1/4 teaspoon of salt and 1/4 teaspoon black pepper. Add the shrimp to the pan and continue to simmer until the shrimp is cooked through, 5 to 7 minutes. Stir in the basil, mint and oregano.
  • Pour the sauce over the pasta and toss to combine. Serve immediately.

LINGUINE WITH SHRIMP AND ASPARAGUS



LINGUINE WITH SHRIMP AND ASPARAGUS image

Categories     Dinner

Yield 4

Number Of Ingredients 10

1/4 cup (1/2 stick) butter
1 pound uncooked medium shrimp, peeled, deveined
1 cup sliced shallots (about 3 large shallots)
16 asparagus spears, trimmed, cut into 1-inch pieces
1 pound plum tomatoes, peeled, seeded, chopped
1 cup whipping cream
1/2 cup vodka
1/2 cup sliced drained oil-packed sun-dried tomatoes (about 2 ounces)
12 ounces linguine
1/4 cup thinly sliced fresh basil

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Steps:

  • Melt 1/4 cup butter in large skillet over medium-high heat. Add shrimp; sautée until opaque in center, about 2 minutes. Using slotted spoon, transfer shrimp to bowl. Add shallots and asparagus to saucepan; saut until shallots are tender and slightly brown, about 3 minutes. Add plum tomatoes, cream, vodka and sun-dried tomatoes. Simmer until tomatoes are tender, about 4 minutes. Add shrimp; toss to coat. Meanwhile, cook linguine in large pot of boiling salted water until tender but still firm to bite. Drain well, reserving 1/2 cup cooking liquid. Return pasta and reserved cooking liquid to pot. Add sauce; toss to coat. Season with salt and pepper. Transfer to serving dish. Sprinkle with basil and serve.

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10 BEST PASTA WITH SHRIMP AND ASPARAGUS RECIPES | YUMMLY
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2021-07-31  · Asparagus and Shrimp Coconut Curry KitchenAid jasmine rice, coconut oil, onion, coconut oil, green curry paste and 19 more Pesto Pasta with Shrimp and Asparagus Cooking Classy fresh lemon juice, linguine pasta, olive oil, freshly ground …
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SHRIMP SCAMPI PASTA WITH ASPARAGUS (VIDEO ...
2019-02-18  · Place a large, deep pan over medium/high heat with 1 Tbsp olive oil and 1 Tbsp butter. Add asparagus, season with 1/4 tsp salt and 1/8 tsp pepper and cook uncovered for 5 minutes until crisp …
From natashaskitchen.com
4.9/5 (168)
Category Easy
Cuisine $18-$20
Total Time 28 mins
  • Bring a large pot of water to a boil, add 1 Tbsp salt and 1 Tbsp olive oil and cook pasta according to package instructions until aldente, or desired doneness (meanwhile, continue with recipe). Drain pasta, return to pot and cover to keep warm.
  • Place a large, deep pan over medium/high heat and add 1 Tbsp olive oil and 1 Tbsp butter. Add asparagus, season lightly with 1/4 tsp salt and 1/8 tsp pepper and cook uncovered for 5 minutes or until crisp tender, stirring occasionally. Remove from pan.
  • In the same hot skillet, add 2 Tbsp oil and 2 Tbsp butter. Once the butter is melted, add minced garlic and sautee, stirring frequently for 1 minute. Add shrimp in a single layer and season with 1 tsp salt and 1/4 tsp black pepper. Saute until shrimp are pink and not translucent (about 2 minutes per side). Be careful not to overcook or shrimp will be tough.
  • Add 1/4 cup lemon juice, 1/3 cup chopped parsley, 1 Tbsp lemon zest and stir to combine. Turn off the heat and return pasta and asparagus to the pan. Toss everything to combine and serve with grated parmesan.
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GRILLED ASPARAGUS & SHRIMP WITH PASTA RECIPE | EATINGWELL
2018-07-17  · Thread shrimp onto four 10-inch skewers (see Tips), leaving 1/4 inch between pieces. Coat asparagus with cooking spray. Step 5 Grill shrimp skewers and asparagus (place across the grates), …
From eatingwell.com
5/5 (4)
Total Time 45 mins
  • Cook linguine in a large amount of boiling water 6 minutes. Drain, reserving 2/3 cup of the pasta cooking water. Keep warm.
  • Meanwhile, remove 1 tsp. zest and squeeze 1 Tbsp. juice from lemon. In a 10-inch skillet heat 1 Tbsp. of the oil over medium. Add onion; cook 4 minutes, stirring occasionally. Add linguine, the reserved pasta cooking water and 1/4 tsp. of the pepper. Cook 4 minutes or just until pasta is tender and most of the water is absorbed, stirring frequently. Add lemon juice, 1/4 cup of the cheese, the broth and butter. Cook and stir 2 minutes more.
  • In a medium bowl combine shrimp, the remaining 1 Tbsp. oil and 1/4 tsp. pepper and the garlic. Thread shrimp onto four 10-inch skewers (see Tips), leaving 1/4 inch between pieces. Coat asparagus with cooking spray.
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15 ASPARAGUS PASTA RECIPES YOU'LL WANT TO MAKE ON REPEAT
2021-01-05  · 15 Asparagus Pasta Recipes You'll Want to Make on Repeat. From creamy fettuccine to shrimp and penne, classic pasta dishes become even better with the addition of fresh, snappy asparagus. Read on for all the asparagus pasta recipes you need in your repertoire, including fresh ideas for asparagus pasta salad, pasta with pesto, primavera, and more.
From allrecipes.com
Author Mary Claire Lagroue
Estimated Reading Time 3 mins
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10 BEST PASTA WITH SHRIMP AND ASPARAGUS RECIPES | YUMMLY
The Best Pasta With Shrimp And Asparagus Recipes on Yummly | Shrimp With Vegetables And Couscous, Bowtie Pasta With Shrimp And Asparagus, Asparagus And Shrimp Coconut Curry
From yummly.com
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SHEET PAN LEMON GARLIC SHRIMP WITH ASPARAGUS
1 day ago  · While the asparagus cooks, add the peeled and deveined shrimp, melted butter, garlic, and chipotle powder to a large bowl. Season with salt and black pepper, to taste, and toss to combine. Set aside. Step 4. Cut one of the lemons into 8 wedges and the other into thin slices. Set aside.
From blogghetti.com
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10 BEST PASTA WITH SHRIMP AND ASPARAGUS RECIPES | YUMMLY
pasta, asparagus, cayenne, extra-virgin olive oil, shrimp, vegetable oil and 6 more Cod with Asparagus puree Kooking garlic clove, asparagus, prawns, salt, extra-virgin olive oil and 1 more
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