Description
Shrimp, asparagus and linguine with basil in a light tomato cream sauce is easy to make and will make your belly smile.
Ingredients
Scale
- 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