Linguine with Wild Gulf Shrimp & Asparagus

Monahan's Seafood Market | Fresh Whole Fish, Fillets, Shellfish, Recipes, Catering & Lunch Counter-Ann Arbor, Michigan

Serves 2

  • 3/4 lb. large wild gulf shrimp (21-25 count per lb.) peeled and deveined
  • 1/2 lb. dried linguine
  • 3/4 lb. asparagus, tough bottoms trimmed, cut into 2 inch pieces
  • 4 T extra virgin olive oil
  • 1/4 cup dry white wine
  • 3 cloves garlic, minced
  • Juice of 1/2 lemon
  • 1/4 t crushed red pepper flakes plus a little more to season at the end
  • Reggiano Parmesan, enough to grate about a tablespoon over top of pasta
  • 1 T Italian parsley, chopped for garnish

Blanch asparagus pieces in boiling water for 30 seconds, drain and set aside.

Bring a large pot of water up to boil, with a pinch of salt, and boil linguine for about 7 minutes or until al dente, drain and put aside.

While pasta is cooking, in a large heavy duty pan or skillet over med-high heat add olive oil and when sizzling hot add garlic and red pepper flakes. Stir until garlic softens, add shrimp and stir-fry for about 3 minutes. Add asparagus and stir-fry another 1 minute.

Add white wine, lemon juice and stir to reduce sauce a bit until shrimp is just opaque in the center. Add linguine to pan and toss to mix.

Transfer to bowl and add a light drizzle of olive oil, season with salt and pepper to taste, add some more pepper flakes if you’d like it a bit spicier. Grate Reggiano Parmesan over and garnish with chopped Italian parsley.

mm
Monahan's Seafood

2 Responses to “Linguine with Wild Gulf Shrimp & Asparagus

  • Stephen Eric Berry
    5 months ago

    Dear Monahan’s:

    I picked up a pound of your Wild Gulf Shrimp on Friday. I made the recipe last night. The shrimp were fantastic, highly recommended. But overall the dish was too dry, crying out for tomato sauce and butter. Here’s what made the dish sing:

    28-oz can of plum tomatoes (drained and chopped)
    28-oz of marinara sauce
    1/2 cup diced fresh sun-dried tomatoes
    1/2 cup pitted and chopped kalamata olives
    2 cups portabella mushrooms (sliced and sauteed in lemon and butter)

    With a full pound of the shrimp and a half pound of wheat linguini, this approach easily yields four generous plates of pasta. As you recommended, this dish should be finished off with generous gratings of parmigiano reggiano cheese and a garnish of chopped Italian parsley. Delicioso!

    Stephen

    • mm
      Monahan's Seafood
      5 months ago

      That sounds delicious Stephen! I’ll make the recipe again and try your suggestions.

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