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Brown shrimp & asparagus linguine
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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.
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This recipe was first published in April 2021.
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