Summer Linguine with Shrimp, Asparagus, & Lemon
August 18, 2009 by Marissa Lippert
Filed under Featured, Recipes
STYLE IN THE KITCHEN: Here’s one of my favorite ‘go-to’ summertime recipes that incorporates the best the season has to offer.
Makes 3-4 servings
½ box whole wheat linguine
3/4 lb peeled shrimp
1 bunch fresh asparagus, trimmed and cut into 2 inch pieces
zest of 1 lemon + juice of 1 lemon
2 Tbsp fresh cut chives
2 Tbsp fresh Italian parsley, finely chopped
1/4 cup dry white wine
3 tsp extra virgin olive oil
2 tsp unsalted butter
2-3 small cloves fresh garlic, minced
salt and fresh ground black pepper to taste
1/4 tsp red pepper flakes
1/2 cup fresh grated parmesan reggiano (optional)
Boil water for pasta. Boil asparagus for about 2 minutes, run them under ice cold water to keep them crisp and set aside. Heat 2 tsp olive oil in large, heavy skillet over medium-high heat. Cook shrimp 3-4 minutes until just done. Set shrimp aside once cooked.
Once water boils, cook pasta 10 minutes or until al dente. While pasta is cooking, heat 1 tsp olive oil & garlic in pan. Add white wine to deglaze the pan. Add asparagus, chives, parsley, shrimp, lemon juice and lemon peel. Season with salt, black pepper & red pepper. Cook 2 minutes over medium-high heat.
Once pasta is cooked, add it to skillet and toss with shrimp-asparagus. Add in butter and parmesan if desired (some Italians would curse me suggesting parmesan with a seafood pasta!) Remove from heat. If desired, top pasta with additional parmesan and parsley and serve.
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