CEiMB: Linguine with Shrimp and Vegetables

It's Thursday, which means it's time for Craving Ellie in My Belly! This week's Ellie Krieger dish is Linguine with Shrimp and Vegetables, chosen by Farah at Confessions of a Novice Baker.



I'm a big fan of anything with pasta, veggies, and a lemon/white wine/garlic sauce. The addition of shrimp was a nice way to tie the dish together. I made a few slight changes to the recipe, including using only half the shrimp called for, using canned diced tomatoes instead of fresh cherry tomatoes (tomato season, come back soon please!), and omitting the parsley.

Linguine with Shrimp and Vegetables
Adapted from Ellie Krieger's The Food You Crave
Printable Recipe

3/4 pound (12 oz.) linguine
2 tablespoons olive oil
2 garlic cloves, minced
1/2 pound large shrimp, peeled and deveined
1/3 cup freshly squeezed lemon juice
1/2 cup white wine
1 cup chopped fresh flat leaf parsley (optional)
1 bunch asparagus stalks, trimmed and cut into 1-inch pieces
Salt and freshly ground black pepper
15-oz can diced tomatoes
1/4 cup freshly grated parmesan cheese

1. Bring a large pot of water to a boil. Add the linguine and cook according to the directions on the box. Drain, reserving 1 cup of the cooking water.

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

3. Add the lemon juice, white wine, and the reserved pasta water to the skillet, maintaining 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, if using. Add the drained linguine to the shrimp mixture, tossing to combine. Add tomatoes and toss. Sprinkle with cheese, season with salt and pepper, and serve.