This was a really easy, fresh, and pretty healthful recipe (even with some fatty additions by me, *oink*). I think the roasting of the veggies makes this more flavorful. Plus, in my mind, you cannot go wrong with lemon 🙂
Linguine with Shrimp
Adapted from Ellie Krieger
4 oz. linguini or spaghetti (I used whole wheat)
1/2 lb. shrimp, peeled and deveined
1 tbsp olive oil, divided
1 clove garlic, minced
1 lemon, juiced
1/4 cup white wine
1/2 cup chicken broth
1/2 tablespoon butter
1/2 cup grape or cherry tomatoes, halved
8 asparagus spears, cut into 1 or 2″ pieces
parsley to taste
parmesan or romano cheese, to taste/garnish
salt and pepper
Preheat oven to 425.
Toss asparagus and tomatoes with 1.5 teaspoon olive oil an salt and pepper. Roast in oven about 12 minutes.
Cook spaghetti in salted, boiling water.
Meanwhile, heat the remaining 1.5 teaspoons of olive oil in a large skillet over a medium-high flame. Add the garlic and saute for 1 minute. Add the shrimp and cook for 3 to 4 minutes, until the shrimp turn pink. Remove the shrimp from the pan and set aside.
Add the lemon juice, white wine, and the chicken broth to the skillet. Let simmer until the liquid is reduced by about half. Stir in butter and melt.
Return the shrimp to the pan and stir in the parsley. Add the drained linguini to the shrimp mixture, tossing to combine. Add asparagus and tomatoes. Season with salt and pepper, to taste.
Top with cheese.