My wife enjoys vegetables and I enjoy shrimp so we combined our favorites into one delicious linguine & shrimp dish.
The trick to this recipe is in the timing. I will first partially cook the onions, asparagus and the mushrooms then the shrimp. I place them in a bowl while the linguine cooks.
Again, I remove the linguine approximately 2 minutes before it is al dente.
Finish the shrimp, vegetables and linguine in a large skillet.
½ box linguini
12 large shrimp
sliced shitake mushrooms
sliced crimini mushrooms
1 bunch fresh asparagus cut into 1 inch lengths
½ red onion coarsely chopped
fresh chopped basil
½ cup olive oil
4 minced garlic cloves
coarse sea salt
Add half the olive oil and two of the minced garlic cloves to a large skillet over low heat until the olive oil is infused with the fragrance of the garlic. Increase the temperature to medium and quickly sauté the shrimp until almost done.
Remove the shrimp and sauté the onion and asparagus for approximately two minutes then add the sliced mushrooms. Add more olive oil as needed.
Sauté the vegetables until the mushrooms and onions are soft and the asparagus is crisp. Set the shrimp and vegetables aside. Remove the skillet from heat.
It is important not to over cook the shrimp and vegetables. The key to this recipe is to finish cooking them with the linguini.
Cook the linguini until almost done. If al dente is 9 minutes, cook for 7 minutes.
Do not discard the water. Save approximately one cup to help finish cooking the linguine.
Heat your skillet over medium high and add the rest of the olive oil and garlic. Add the linguini to the skillet. Toss with the remaining olive oil and garlic for approximately one minute. Add a ladle or two of the linguini water to assist in the cooking.
Add the shrimp and vegetables to the linguini and toss an additional minute to finish cooking.
Garnish with a generous handful of chopped basil. Serve with freshly grated Parmesan cheese.
We are not professional chefs but we have made this recipe and enjoyed it!
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