Looking for something light but full of flavor? Here is a delicious pasta dish that embodies the fresh flavors of spring: Linguine with Asparagus and Texas Gulf Shrimp. This recipe combines succulent shrimp with crisp asparagus in a rich, creamy sauce to create a meal that's both elegant and satisfying. Perfect for a special occasion or just a casual weeknight meal, this dish is sure to impress.
Try my recipes for Scrumptious Lobster Tempura, Authentic Seafood Gumbo with Andouille Sausage and Crispy Crab Cakes.
Ingredients
For this recipe, you'll need the following ingredients:
- Linguine
- Fresh shrimp
- Asparagus
- Olive oil
- Garlic cloves
- Red pepper flakes
- Dry white wine
- Heavy whipping cream
- Cherry tomatoes
- Fresh basil
- Unsalted butter
- Green onions
See recipe card for quantities.
Instructions
Cook the Linguine
Bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions until al dente. Drain the pasta, reserving ½ cup of the pasta water, and set aside.
Sauté the Shrimp
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the shrimp and season with kosher salt and black pepper. Cook for 2-3 minutes on each side until they are pink and opaque. Remove the shrimp from the skillet and set aside.
Sauté the Asparagus and Aromatics
In the same skillet, add 3 tablespoons of olive oil and warm over medium-high heat. Add the butter, asparagus and green onions (white and pale green parts only). Cook for 3 minutes. Add the minced garlic and red pepper flakes, and cook for another minute until fragrant.
Create the Sauce
Add the dry white wine and scrape up any brown bits from the bottom of the skillet. Reduce the wine by half, about 2-3 minutes. Stir in the cherry tomatoes and cook until they start to soften, about 2 minutes. Add the heavy whipping cream, lower the heat to medium and bring to a simmer.
Combine the Ingredients
Add the cooked shrimp to the skillet. Drain the linguine and reserve ½ cup of the water. Add the drained linguine to the skillet and toss to combine. If the sauce is too thick, add a small amount of the reserved pasta water a little at a time until you reach your desired consistency. Go slowly, the pasta water is salted and you don't want to oversalt the dish. Stir in the chopped fresh basil and 2 tablespoons of butter and stir until combined.
Serve
Garnish with the green onion tops and a little bit of freshly ground black pepper. Serve immediately.
Variations
A half pound of frozen peas can be substituted for the asparagus.
Storage
Store leftover linguine in an airtight container in the refrigerator for up to 3 days.
Top Tips
Fresh Ingredients: Use the freshest ingredients you can find, especially the shrimp and asparagus. Fresh shrimp from the Gulf Coast will have terrific flavor and texture.
Pasta Water: Remember to reserve some pasta water before draining. Pasta water helps in adjusting the consistency of the sauce. Just be careful, the pasta water is salted and you don’t want to over salt the dish. Add it a little at a time.
Wine: Use a good quality dry white wine that you enjoy drinking. If you wouldn't drink it, don't cook with it.
Final Thoughts
Linguine with Asparagus and Texas Gulf Shrimp is an easy and tasty dish that is sure to become a favorite in your household. The combination of fresh seafood, vibrant vegetables, and creamy sauce creates a perfect blend of flavors. It not only looks impressive but also tastes incredible.
So, gather your ingredients, follow our easy recipe, and treat yourself and your loved ones to a terrific meal. Enjoy!
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Pairing
These are my favorite dishes to serve with this recipe.
📖 Recipe
Linguine with Asparagus and Texas Gulf Shrimp Recipe
Ingredients
- 1 pound linguine
- 1 pound Texas Gulf shrimp peeled and deveined
- 1 bunch asparagus trimmed and cut into 2-inch pieces, on the diagonal
- 3 tablespoons olive oil
- 3 cloves garlic minced
- ⅛ teaspoon red pepper flakes adjust to taste
- ½ cup dry white wine
- 1 cup heavy whipping cream
- 1 cup cherry tomatoes halved
- ¼ cup basil fresh, chopped
- 2 tablespoons butter
- 5 scallions cut on the diagonal, with tops reserved for garnish
- Kosher salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions until al dente. Drain the pasta, reserving ½ cup of the pasta water, and set aside.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the shrimp and season with kosher salt and black pepper. Cook for 2-3 minutes on each side until they are pink and opaque. Remove the shrimp from the skillet and set aside.
- In the same skillet, add 3 tablespoons of olive oil and warm over medium-high heat. Add the butter, asparagus and scallions (white and pale green parts only). Cook for 3 minutes. Add the minced garlic and red pepper flakes, and cook for another minute until fragrant.
- Add the dry white wine and scrape up any brown bits from the bottom of the skillet. Reduce the wine by half, about 2-3 minutes. Stir in the cherry tomatoes and cook until they start to soften, about 2 minutes. Add the heavy whipping cream, lower the heat to medium and bring to a simmer.
- Add the cooked shrimp to the skillet. Drain the linguine and reserve ½ cup of the water. Add the drained linguine to the skillet and toss to combine. If the sauce is too thick, add a small amount of the reserved pasta water a little at a time until you reach your desired consistency. Go slowly, the pasta water. Stir in the chopped fresh basil and 2 tablespoons of butter. Stir to combine.
- Garnish with the scallion tops and a little bit of freshly ground black pepper. Serve immediately.
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