Recipe: Linguine with Shrimp & Vegetables

It’s been a week since I’ve posted anything.  Forgive me.

I’ve been eating a lot of shrimp lately. So, why not post a recipe that has shrimp in it?!  In Ellie Krieger’s The Food You Crave, she mentions that this is a perfect meal to celebrate Spring.  Well, we’re about three weeks early, but I’m perfectly okay with that.

Linguine with Shrimp & Vegetables
Adapted from Ellie Krieger’s The Food You Crave
Serves 4 (serving size: 2½ cups)

You’ll need:
- ½ box (12 oz) linguine
- 2 tbsp olive oil
- 2 cloves garlic, minced (about 2 tsp)
- 1 lb large shrimp, peeled & deveined
- ⅓ cup fresh lemon juice
- ½ cup dry white wine
- 1 cup chopped fresh flat-leaf parsley
- 1 pint container cherry tomatoes, cut in half
- ¼ cup freshly grated Parmesan cheese
- salt & freshly ground black pepper to taste

Directions:
Cook the linguine according to the package directions. Drain, reserving 1 cup of the pasta water.

Meanwhile, heat the oil in a large skillet over medium-high heat. Add the asparagus and garlic and cook for 2 minutes. Add the shrimp and cook until they turn pink and the asparagus is tender but firm, 3 to 4 minutes more. Remove the shrimp mixture from the pan and set aside.

Combine the lemon juice, wine, and reserved pasta water in the skillet over medium-high heat. Let simmer until the liquid is reduced by about half. Return the shrimp and asparagus to the pan and stir in the parsley. Add the drained linguine, tossing to combine. Add the tomatoes and toss. Sprinkle with cheese, season with salt and pepper, and serve.

It was light, fresh, tangy, and just plain ol’ good!  You could really add or replace the shrimp with other kinds of seafood, like scallops, if you want.  I think I’ll try using less lemon juice and maybe adding the asparagus that was originally in the recipe—I’m totally going to get it after saying this, but I just don’t like asparagus!

Anyway, happy eating!