Shrimp and Asparagus Linguine
Garlicky roasted shrimp with fresh asparagus, linguine, and grated cheese; that's our kind of dinner.
Servings and Ingredients
|1 (16-oz.) pkg Hy-Vee linguine pasta|
|1 tbsp. Hy-Vee Select extra-virgin olive oil|
|1 (8-oz.) pkg. sliced mushrooms|
|½ tsp. Hy-Vee salt|
|½ tsp. Hy-Vee freshly ground black pepper|
|3 clove(s) garlic, minced|
|¾ c. white wine|
|1 bunch(es) fresh asparagus, cut into 2-inch pieces|
|1 lbs. 16- to 20-ct. raw shrimp, thawed, deveined, and peeled|
|Hy-Vee grated Parmigiano Reggiano cheese, for serving|
Things To Grab
- Large pot
- Large skillet
- Prepare linguine according to package instructions. Drain and set aside; keep warm.
- In a large skillet, heat olive oil over medium-high heat. Add mushrooms, salt and pepper and saute until mushrooms are tender, about 3 minutes. Add minced garlic and continue to cook 1 minute. Add wine and asparagus and simmer for 5 minutes.
- Add shrimp, and continue to simmer for another 5 to 7 minutes, or until shrimp is cooked through.
- Toss shrimp mixture with cooked linguine. Serve topped with Parmigianino Reggiano.
310 Calories per serving
Amounts Per Serving
- Total Fat: 3.5g
- Cholesterol: 70mg
- Sodium: 470mg
- Total Carbohydrates: 47g
- Protein: 17g
Vitamin A 10%
Vitamin C 6%
From the week of March 5, 2014.