Shrimp Linguine with Tomatoes and Asparagus
This shrimp linguine is a beautiful spring dish, perfect for some al-dente dining. The lemon and asparagus make this dish fresh and light and you can add as much chilli as you want, for a spice level that is perfect for you.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Serving size: 2
Ingredients
- 4 sticks of asparagus – finely chopped
- 135g piccolo cherry tomatoes
- 2 cloves of garlic – finely chopped
- Juice from half a lemon
- 1/2 glass of white wine
- 1-2 red chillies (to suit you) – finely chopped
- 200g king shrimp
- 150g dried linguine pasta
- Glug of olive oil
- Handful of fresh basil - chopped
- Sprinkle of dried oregano
- Pinch of salt and pepper
Method
- Fill a saucepan with water and bring to the boil. Add in your pasta and cook for 10-12 minutes (see instructions.
- Whilst you pasta is cooking, put a large frying pan on medium heat and add in your olive oil. Throw in your tomatoes and fry for 4 minutes. Then add in the garlic, chilli, asparagus and shrimp and cook for another 2 minutes.
- Pour in the white wine and add the salt, pepper and oregano. Leave this to simmer for 3-5 minutes, until the sauce reduces and thickens.
- Once cooked, drain the linguine and add to the sauce. Add the lemon juice and basil to your linguine and heat for 1 minute, before plating up!
Maybe I missed it. but how much white wine is required? Also, can you recommend a substitute for the wine? Thanks!
Hey Joy, it's half a glass of white wine. If you don't have any white wine then you can just add a splash of water (50ml) to keep the moisture in the sauce. White wine works really well though (doesn't need to be expensive stuff!).
Add some brown and white crab meat to make it even better
Great idea, Rory. Will give that a try. You can even throw in scallops or squid if you're looking to add a bit more to the dish :)
Made this tonight for my partner and my fourteen year old son. It wNt down a great and we all loved it. Thank you!
Glad you and the family liked it, Richard!