Best 8 Asparagus Shrimp Linguine Recipes

LINGUINE WITH SHRIMP, ASPARAGUS AND CHERRY TOMATOES

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.

ASPARAGUS SHRIMP LINGUINE

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.

LINGUINE WITH SHRIMP AND ASPARAGUS

Steps:

• Put shrimp in cold salted water for half an hour. Remove and peel.
• Saute leeks and garlic in two tablespoons olive oil until soft. Add tomatoes, thyme and water and simmer gently for 20 minutes.
• Meanwhile, cut asparagus into one-and-a-half-inch pieces and briefly steam until bright green. Set aside.
• Add shrimp to sauce, cook through, then add asparagus and parsley. Correct seasoning.
• Cook linguine in six quarts boiling salted water until al dente (takes only a few minutes). Drain, place in heated bowl and toss with one tablespoon olive oil. Drain linguine and toss with sauce. Serve immediately. Needs no cheese.

LINGUINE WITH SHRIMP, ASPARAGUS, ARTICHOKES, AND RED PEPPERS

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.

LINGUINE WITH SHRIMP AND ASPARAGUS

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 BASIL

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, ASPARAGUS AND GRAPE TOMATOES RECIPE - (4.5/5)

Steps:

• Preheat oven to 400 Bring a large pot of salted water to boil. Add pasta and cook until ala dente. Meanwhile, toss asparagus in olive oil, salt and pepper put on cookie sheet and roast for 6 minutes, then add the shrimp also tossed in olive oil, salt and pepper and roast another 6 minutes. Meanwhile, heat the oil in deep skillet over medium heat, add the tomatoes, 1/4 tsp each of salt and pepper. Cook until softened about 2 minutes. Add the crushed red pepper and garlic. Cook for 30 seconds and add wine. Bring to a boil and then simmer for 5 minutes. Add asparagus and shrimp and stir in fresh basil, mint and oregano. Add drained pasta to pan and serve with parmesan cheese.

LINGUINE WITH SHRIMP, ASPARAGUS AND CHERRY TOMATOES

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.