This shrimp linguine is a beautiful spring dish, perfect for some al-dente dining. The lemon and asparagus make this dish fresh and light and you can add as much chilli as you want, for a spice level that is perfect for you.

Print Shrimp Linguine with Tomatoes and Asparagus Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes Serving Size: 2 Ingredients 4 sticks of asparagus – finely chopped

135g piccolo cherry tomatoes

2 cloves of garlic – finely chopped

Juice from half a lemon

1/2 glass of white wine

1-2 red chillies (to suit you) – finely chopped

200g king shrimp

150g dried linguine pasta

Glug of olive oil

Handful of fresh basil - chopped

Sprinkle of dried oregano

Pinch of salt and pepper Method Fill a saucepan with water and bring to the boil. Add in your pasta and cook for 10-12 minutes (see instructions. Whilst you pasta is cooking, put a large frying pan on medium heat and add in your olive oil. Throw in your tomatoes and fry for 4 minutes. Then add in the garlic, chilli, asparagus and shrimp and cook for another 2 minutes. Pour in the white wine and add the salt, pepper and oregano. Leave this to simmer for 3-5 minutes, until the sauce reduces and thickens. Once cooked, drain the linguine and add to the sauce. Add the lemon juice and basil to your linguine and heat for 1 minute, before plating up! 3.1 https://pescetarian.kitchen/prawn-linguine-tomatoes-asparagus/ Copyright Pescetarian.Kitchen











4.3/5

9 rates 9 rates X Yuk! Not great Tastes okay Yum 🙂 Delicious! 0% 0% 11.1% 44.4% 44.4% 4.3 / 5 9