This linguine pasta has shrimp, white wine, asparagus, lots of fresh garlic, and tomatoes. It's super quick and easy, but totally delicious! Great for an easy weeknight meal. Let me know in the comments section if you have any more pasta recipe requests!
|Salted butter||4 Tablespoon|
|Red chili flakes||1/4 Teaspoon|
|Shrimp||1/2 Pound ((21/25 Count (peeled and deveined)))|
|Minced garlic||2 Tablespoon|
|Diced tomatoes||1 Cup (16 tbs)|
|Asparagus pieces||1 Cup (16 tbs) ((about 1 inch in length))|
|White wine||1/4 Cup (4 tbs)|
|Linguine noodles||1 Pound ((cooked))|
|Water||1 Cup (16 tbs) ((from the pasta pot))|
|Fresh chopped parsley||1/4 Cup (4 tbs) ((for garnish))|
Place a large skillet over medium high heat, and melt the butter.
Add red chili flakes and stir for 15 seconds.
Add shrimp to the pan and cook for about 5 minutes, until completely cooked through.
Add minced garlic and stir for 30 seconds, then remove the shrimp from the pan (it's okay if there's still brown stuff leftover on the bottom of the pan, that's a good thing).
Add diced tomatoes and cut asparagus pieces to the skillet and cook for 1 or 2 minutes until slightly softened.
Deglaze the pan by adding white wine, then scraping off the brown bits from the bottom of the pan.
Cook this mixture for another 2 minutes, then toss with the cooked shrimp (including any juices), the cooked linguine noodles, and 1 cup of pasta water.
Toss well and add the fresh parsley for garnish.
Serve immediately and enjoy!
Serving size Complete recipe
Calories 2351Calories from Fat 551
% Daily Value*
Total Fat 62 g95.4%
Saturated Fat 31 g155%
Trans Fat 0 g
Sodium 789 mg32.88%
Total Carbohydrates 355 g118.3%
Dietary Fiber 46 g184%
Sugars 16 g
Protein 110 g220%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet