Save to your scrapbook

    Brown shrimp & asparagus linguine

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Brown shrimp & asparagus linguine

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 2


    180g linguine
    110g pack fine asparagus, trimmed and halved widthways
    30g Essential Unsalted Butter
    ½ tsp chilli flakes 1 large clove garlic, crushed
    1 echalion shallot, finely sliced
    70g pack brown shrimp
    ½ Essential Lemon, juice of ½, ½ in wedges
    ¼ x 25g pack chives, finely chopped
    10g Essential Parmigiano Reggiano


    1. Put a large pan of salted water on to boil, then cook the linguine according to pack instructions, adding the asparagus 1 minute before the end of the cooking time. Reserve a mugful of the cooking water before draining.

    2. Meanwhile, melt the butter in a frying pan over a medium heat; continue to cook until turning golden and smelling nutty (1-2 minutes). Add the chilli, garlic and shallot; reduce the heat to low and cook for 5-6 minutes, until soft. Toss in the pasta and asparagus, plus the shrimp, lemon juice and chives. Add a little reserved cooking water and toss to bring it together into a glossy sauce. Divide between bowls, grate over the cheese and serve at once with the lemon wedges.

    Your recipe note

    Edit your recipe note


    Average user rating

    5 stars