This shrimp and asparagus linguine in a light tomato cream sauce is simple, delicious and oh soooo satisfying. It was one of my grandmother Dotty’s go-to’s (which means, yes, there is butter and heavy cream!). If you are in the mood to indulge a bit, this creamy shrimp pasta dish comes together in less than 20 minutes so it is definitely week night friendly. Dinner is on the table in just 3 easy steps. Give it a try and let me know what you think!
Can’t get enough pasta in your life? Here are some yummy pasta dishes for you to try:
Key Ingredients and Substitutions
- Shrimp – Medium to large sized shrimp with tails on or off.
- Asparagus – cut into 1 inch pieces
- Vodka – brings out the flavors and aromas of the sauce. If you prefer no alcohol, you can substitute the vodka with water with a squeeze of lemon juice. The lemon water will also enhance the tomato flavor without adding alcohol.
- Tomatoes -Use a high quality whole peeled plum tomato. Bianco DiNapoli Organic Whole Peeled Tomatoes is my go to. And The New York Times Agrees: NYT Best Canned Tomato 2020. Cento is another readily available great option.
- Heavy Cream
- Basil – I just love fresh basil in pasta dishes (and many other dishes), but dried will substitute in a pinch. Just reduce the amount to 1-1 1/2 tablespoons of dried basil.
Preparation
- Start by sauteing the shrimp in butter. The butter adds to the richness of this dish but if you prefer, you can saute the shrimp, asparagus and shallots in extra virgin olive oil.
- Then saute the shallots and asparagus.
3. Next mix in the tomatoes, cream, vodka, and sliced sun-dried tomatoes. Simmer for 4-5 minutes. Toss the tomato cream sauce with the linguine, reserved pasta water, shrimp and basil.
Equipment
Large Pot for cooking the pasta
PrintShrimp and Asparagus Linguini
- Total Time: 18 minutes
- Yield: 4 servings 1x
Description
Shrimp, asparagus and linguine with basil in a light tomato cream sauce is easy to make and will make your belly smile.
Ingredients
- 1/4 cup butter
- 1 pound shrimp, peeled and de-veined
- 1 cup shallots (about 3), sliced
- 1 pound asparagus, cut into one inch spears
- 1/2 cup vodka
- 1/2 can whole plum tomatoes, mashed
- 1 cup heavy cream
- 1/2 cup oil-packed sun-dried tomatoes, drained and sliced
- 1/4 cup fresh basil, chopped. Plus a few sprigs for garnish (optional)
- 12 ounces linguine
Instructions
- Melt the butter in a large skillet. Add the shrimp and saute for 3 minutes until bright pink and cooked through. Transfer the shrimp to a bowl.
- Add the shallots and asparagus to the pan and saute until tender (3-4 minutes)
- Add the plum tomatoes, cream, vodka, and sun-dried tomatoes. Simmer until tender (4-5 minutes).
- Cook the linguine, drain and reserve 1/2 cup of pasta liquid.
- Combine the linguine with the cream sauce, pasta liquid, shrimp and basil, turning gently to combine. Plate and garnish with fresh basil sprigs if desired.
Equipment
Notes
The vodka brings out the flavors and aromas of the sauce. If you prefer no alcohol, you can substitute the vodka with water with a squeeze of lemon juice to enhance the tomato flavor.
- Prep Time: 5 minutes
- Cook Time: 13
- Category: Seafood
- Method: Stovetop
Keywords: Linguine, Pasta, Shrimp, Asparagus, Sun-dried Tomatoes, Vodka Sauce, Tomato Cream Sauce
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