I found this fast, easy & delicious recipe on the McCormick spice web site (http://www.mccormick.com/Gourmet/Recipes/Main-Dishes/Creamy-Linguine-with-Shrimp-and-Asparagus). I had to change a couple of things for our available ingredients and to reduce the servings from 6 to 2. The original recipe calls for linguine, but we only had spaghetti. I changed the seasoning from Tuscan to Italian.
Below is my version of the recipe, which serves 2
Ingredients
- 6 oz medium shrimp
- 4 oz. spaghetti
- 2 tablespoons butter
- 1/2 pound asparagus, sliced diagonally into 1 & 1/2" pieces
- 1 garlic clove, minced
- 1/2 cup heavy cream
- 2 teaspoons Italian seasoning
- 1 tablespoon lemon juice
- 1 teaspoon sea salt
Directions
1. Cook pasta as directed on package. Drain, reserving 1/4 cup of the pasta cooking water. (I forgot to reserve the water. Not sure how much of a difference this made.)
2. Meanwhile, melt butter in a large, deep skillet on medium heat. Add asparagus and garlic. Cook and stir 5 minutes, or until asparagus is tender crisp.
3. Add cream, seasoning, lemon juice, and sea salt. Bring to a boil, stirring occasionally.
4. Stir shrimp into skillet. Reduce heat to low. Simmer 5 minutes, or just until shrimp turn pink. Add pasta and reserved cooking water; and toss to coat well. Serve immediately with grated Parmesan or Romano cheese, if desired.
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