Description

This shrimp pasta recipe is BANGIN’ with flavor—it’s a little spicy, a little creamy and has a rich shrimp-y flavor. You don’t need to spend a ton of time in the kitchen but it looks like you did —great for company, date night, or just dinner with the family.

Ingredients

Scale

1 pound of linguine, cooked according to the package

2 tablespoons of olive oil

1 1/2–2 pounds of shrimp, shelled and deveined (shells reserved)

1 pound of asparagus, trimmed

1 shallot chopped

1 red bell pepper seeded and chopped

1 celery stalk chopped

2 cloves of garlic, minced

2 teaspoons of fresh thyme, chopped

1 1/2 teaspoon of Worcestershire sauce

2 tablespoons of fresh lemon juice

1/2 cup dry white wine, such as a Sauvignon Blanc, Pinot Grigio, Pinot Gris, or Pinot Blanc

1 cup shrimp stock or chicken broth

1/4 cup of heavy cream

1 teaspoon kosher plus more to taste if needed

Freshly cracked pepper to taste

1/2 stick + 1 tablespoon of butter

1/4 cup of parmesan, grated

Spice Blend

2 teaspoons paprika

1 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon celery seed, ground

1/4 teaspoon cayenne

Method: Place spices in a coffee grinder, or use a mortar and pestle, and pulse until you get a fine powder.

Instructions

Cook linguine pasta according to packed. Season water with 1 tablespoon salt.
Season shrimp with 2 teaspoons of the spice blend, 1 teaspoon each of salt and pepper, and 1 tablespoon of olive oil. Toss and set to the side.
Slice the asparagus on a sharp diagonal about 1-1 1/2 inch thick, leaving the tips whole. Heat a large skillet on medium heat. Once the skillet is hot, add 3 tablespoons of butter. When butter is melted add asparagus and sprinkle with salt and pepper. Sauté for about 4-5 minutes. Remove and set to the side.
In the same skillet add shrimp and sauté until the shrimp just turns pink about 3-4 minutes. Remove and set to the side with asparagus.
Add 2 tablespoons of butter to the skillet. Add bell pepper, celery, shallot and sauté until they start to soften about 4-5 minutes. Stir in seasonings, shrimp broth, wine, and cream. Simmer and reduce the sauce for about 10-12 minutes. Add parmesan and stir.
Add shrimp, asparagus, and linguine to the sauce and gently toss to combine. Salt and pepper to taste and heat through about 5-7 minutes.

Notes

Use fresh, high-quality ingredients to ensure the best possible flavor.
Cook the pasta al dente, which means that it is cooked but still firm to the bite.
Don’t overcook the shrimp or asparagus, as they can become tough and chewy.
Use a good quality white wine, such as Chardonnay or Sauvignon Blanc, for the sauce.
Use a microplane grater to grate the Parmesan cheese finely.

Prep Time: 15
Cook Time: 15
Category: Pasta
Method: Stovetop
Cuisine: American

Keywords: summer pasta, spring pasta, summer produce, spring produce, shrimp pasta