Linguine With Shrimp and Asparagus
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1pound shrimp
- 2leeks, sliced and rinsed
- 1clove garlic, minced
- 3tablespoons olive oil
- 2cups chopped Italian tomatoes
- 1teaspoon thyme
- 1cup water
- 1pound asparagus
- 2tablespoons chopped Italian parsley
- 1pound fresh linguine
Nutritional analysis per serving (6 servings)
385 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 51 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 26 grams protein; 122 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put shrimp in cold salted water for half an hour. Remove and peel.
- Step 2
Saute leeks and garlic in two tablespoons olive oil until soft. Add tomatoes, thyme and water and simmer gently for 20 minutes.
- Step 3
Meanwhile, cut asparagus into one-and-a-half-inch pieces and briefly steam until bright green. Set aside.
- Step 4
Add shrimp to sauce, cook through, then add asparagus and parsley. Correct seasoning.
- Step 5
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.
Private Notes
Comments
For added richness to the sauce - instead of one cup of water as the recipe calls for...you can utilize the shrimp shells to make a "shrimp broth." Place shrimp shells in a saucepan and add 1 3/4 cups water and a pinch of salt. Bring to boil and then simmer until reduced to 1 cup liquid, about 15 minutes. Strain into measuring cup, pressing on shells to extract as much liquid as possible. Use this instead of the cup of water.
Very nice! Having read comments saying “bland”, I used white wine instead of water and just 1/2 lb pasta. Also used canned crushed tomatoes, but great farm-fresh asparagus. Quick, easy, delicious!! Will definitely keep on file for next spring when farmer’s market has great asparagus!
Even though we used home-made egg fettuccini, added pepper flakes and lemon juice, it was edible, but disappointingly bland.
I really wanted to love this recipe. So quick, with ingredients I usually have all of these ingredients around. I made it a few times. The last time I ended up making one of Marcella Hazan’s marinara recipes, the version with 5 T butter and a whole onion cut in half, first sautéing the 2 cloves of garlic. I added 1/2 cup of the pasta water when tossing it together. Finally, I undercooked the pasta by 1 minute and finished it in the sauce.
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