Linguine with shrimp, asparagus and cherry tomatoes

Votes: 1

Time: 45 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 668, total fat 10 G., saturated fats 1 G., proteins 42 G., carbohydrates 99 G., fiber 9 G., cholesterol 183 mg, sodium 1315 mg, sugar 10 G.

This simple recipe is a great weeknight dinner option when you need something fresh, warm, and filling. The shrimp cooks in minutes, making the dish both filling and light, while the fresh asparagus and tomatoes make a winning flavor combination.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g linguine
2 tablespoons extra-virgin olive oil
2 x 350g bags cherry tomatoes, halved
0.5 tsp coarse salt
0.5 tsp freshly ground black pepper
0.5 tsp dried crushed red pepper
3 large cloves of garlic, crushed and finely chopped
0.5 cups dry white wine
450 g asparagus, peel tough stems, cut diagonally into 2.5–4 cm pieces.
450 g large shrimp, peeled and deveined
0.5 cup chopped fresh basil
0.5 cup chopped fresh mint
2 tsp chopped fresh oregano

Ingredient Substitution Suggestions

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Recipes with similar ingredients: linguine pasta, asparagus, shrimps, white wine, cherry tomatoes, basil, mint, oregano

Cooking the dish according to the recipe:

Bring a large saucepan of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until al dente, 8–10 minutes. Drain and transfer the pasta to a large bowl.
Heat oil in a large, deep skillet over medium-high heat. Add tomatoes, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, until softened, about 2 minutes. Add red pepper flakes and garlic. Cook for 30 seconds, until fragrant. Add wine and asparagus. Bring to a simmer and cook for 5 minutes.

Sprinkle the shrimp with the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Add the shrimp to the pan and continue cooking until cooked through, 5–7 minutes. Stir in the basil, mint, and oregano. Pour the sauce over the pasta and toss. Serve immediately.

Categories:

recipe / Calorie content of prepared meals / Simple and quick recipes / Quick dinners / Simple shrimp recipes / Spring dishes / Main courses / Pasta / Vegetables and mushrooms / Fish and seafood / Giada De Laurentiis

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