Linguini with Shrimp, Asparagus, and Cherry Tomatoes
This is a quick and easy delicious dish that combines the briny goodness of shrimp, the crisp crunch of asparagus with the sweet burst of cherry tomatoes. This Linguine with Shrimp, Asparagus, and Cherry Tomatoes is not only a feast for the eyes with a symphony of flavors, but can be on the table in less than 30 minutes!
Equipment
- 1 pot
- 1 skillet
Ingredients
- 1 lb. Linguini
- 2 tbsp Olive Oil
- 1 pint Cherry Tomatoes, stemmed and halved
- To taste Salt and Pepper
- ½ tsp Crushed Red Pepper Flakes (optional for a hint of heat)
- 3 each Garlic Cloves, minced
- ½ cup White Wine
- ½ cup Chicken Stock or Broth
- 1 lb. Asparagus bunch, trimmed and cut into 1" pieces.
- 1 lb. Large Shrimp, peeled and deveined.
- 1 tsp Dried Basil
- 1 tsp Dried Oregano
- 2 cup Fresh Spinach or Arugula
- ½ cup Parmesan Cheese, grated.
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the linguini and cook according to the package directions. When done, the pasta should be tender but still firm to the bite, usually about 8 to 10 minutes. When done, drain and keep warm.
- While the pasta is cooking, heat the oil in a large deep skillet over medium-high heat. Add the tomatoes and season with salt and pepper. Cook, stirring occasionally, about 2 minutes until the tomatoes just begin to soften.
- Add the crushed red pepper flakes and the garlic and cook for 30 seconds until aromatic. Add the wine and the chicken stock, bring to a boil, and cook for 5 to 8 minutes until liquid is reduced by half.
- Add the asparagus, the shrimp, and the dried herbs. Simmer until the shrimp is cooked through, approximately 5 to 7 minutes, depending on the size of the shrimp.
- Add in the spinach or arugula and cook until it just starts to wilt. Taste and correct the seasoning of the sauce with salt and pepper. Add in the cooked linguini and toss well to combine. Stir in the grated parmesan for flavor and to thicken. Serve immediately with additional grated parmesan on the table.
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