10.09.13

SHRIMP LINGUINE RECIPE

Pasta is one of those ingredients that I have on-hand all the time. It’s quick, it’s easy, and it’s versatile. Add a little bit of this, a handful of that, and you have yourself a meal. For this pasta dish, I wanted to make it a little bit fancier with shrimp and little jewels of asparagus. The ingredients do all the work, I just accentuate their natural flavors with fresh lemon juice, butter, and a rich cream sauce with Parmesan cheese. It’s fall, it’s time to indulge and enjoy! – Leslie

Shrimp & Asparagus Linguine with Lemon Cream Sauce

ingredients

• 1 lb linguine pasta
• 1 bunch asparagus, cut into small or large pieces
• 3 T butter
• 3 cloves garlic, minced
• 1 pound raw* shrimp, peeled & deveined (*could use precooked/preseasoned)
• ½ t. lemon zest
• 2 lemons, juiced
• 1 T. fresh oregano, finely chopped
• ½ t. salt
• ½ t. pepper
• 1 ½ cup cream
• ½ cup Parmesan cheese

how to make…
Cook the pasta according to package instructions, and add about half a handful of salt to the water to season the pasta while it cooks.

In the meantime, wash and cut the asparagus.  It can be cut into small dice (little jewels) or can be left as larger pieces. Steam it with the lid on for 2-3 minuets in a large skillet with enough water to cover the bottom of the pan. The asparagus should be tender with a bit of a crunch, but most definitely not soft and mushy. Drain and set aside.

Now it’s time for the shrimp. Before you start cooking the shrimp, in a small bowl mix together the lemon zest, lemon juice, oregano, salt, and pepper. Start melting the butter over medium heat in a large skillet. Once it’s melted, add the garlic and sauté for 1-2 minuets. And then gently add the shrimp, cooking for 1-2 minuets. Flip the shrimp and then pour the lemon and oregano mixture over the shrimp, cooking until the beauties turn pink (about 2-3 minuets).

Reduce the heat to low.  Add asparagus and gently stir in cream and Parmesan cheese. Cook for 2-3 minuets until it thickens slightly.

Serve over linguine pasta with a fresh shaving of Parmesan cheese and a dusting of black pepper.

*If you don’t want to go through the hassle of peeling, cleaning, and deveining the shrimp, use shrimp that has already been cooked and/or pre-seasoned (Cajun style would be delicious).  Just reduce the cooking time and be careful to not overcook the shrimp.

(recipe + photos by leslie grow for designlovefest– want more food posts? go here!)

15 COMMENTS

Add your own

    I don’t think I can eat anymore pasta for awhile…my boyfriends family is Italian and makes it every time we come over BUT this recipe looks so light and yummy that I might have to try it this weekend 🙂

    oh my goodness this looks absolutely amazing! i was just in italy for 2.5 weeks. you would think i had enough pasta, but no 🙂

    Molly {Dreams in HD}
    http://dreamsinhd.blogspot.com/

    Wow, that looks great. I think I could get even my girls to eat this. Can’t wait to try it.

    vintagehoneybee.blogspot.com

    Cool Cats says:

    the photographs are wildly awesome and the dish is just up our alley (pun intended) we are licking our whiskers! meow x

    Caitlin says:

    Definitely trying this tonight. It looks absolutely delish!

    This looks so delicious! Must haveeeee!!

    This recipe looks amazing! And I love your photography! Thank you!

    Shrimp and pasta are two of my favorite things! Ever since the seasons changed, all I want to do is eat pasta! I’m a cat who adores carbs!

    Chelsea says:

    This looks divine! Beauty photography as well! x

    Christina says:

    your food recipes always look super delicious… sad that it’s kinda hard to get the ingredients (western spices are so expensive! >_<) here in asia…

    Fiona says:

    This look so tempting! Can’t wait to try it! Thanks!

    Kelly says:

    This sounds really good, although I’d replace the shrimp with salmon or something, since, unfortunately, I’m allergic to shrimps.

    Kristianna says:

    I just made shrimp alfredo this weekend, but need to try this sometime soon. 🙂
    muffeeeeeeee.blogspot.com

    Taylor says:

    Hey Leslie, I just wanted to let you know I tried out your recipe but it took over 30 mins to reduce my sauce and by that time the shrimp and asparagus were overcooked :(. I followed the recipe to a T, wondering what I could do differently.

    L says:

    Not sure if anyone else noticed, but “minutes” is misspelled in the recipe multiple times. Recipe sounds delicious and would try…

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