30 Minute Shrimp and Asparagus Linguine
Shrimp and asparagus linguine is an easy meal that's perfect for weeknights. Yet so elegant that it's also a go-to dish for entertaining when you're on a time crunch. Only 30 minutes!
Ingredients
- 100 g pancetta diced
- 12 pieces shrimp peeled and deveined
- 1 bunch of asparagus trimmed and sliced into 2 inch pieces
- 1/2 teaspoon salt
- 2 tablespoons butter
- 6 cloves garlic finely minced with a knife or use a garlic press
- 250 g linguine
- 2 tablespoons lemon juice
- Small bunch of parsley chopped
- 1 teaspoon crushed red pepper flakes depending on the spice level you prefer
Instructions
- In a large pot of salted boiling water, cook linguine until al dente.
- While the pasta is cooking, in a large pan on medium high heat, sauté pancetta until lightly browned and remove from the pan and set aside.
- Sauté the shrimp, asparagus and salt in the fat from the pancetta. If needed, add some olive oil. Remove from the pan and set aside.
- On low heat, melt 2 tablespoons butter in the pan. Add garlic and sauté for a few minutes until the garlic is cooked. Careful to not burn the garlic.
- Put pancetta, shrimp and asparagus into the pan with the garlic and butter. Transfer the linguine into the pan using tongs. Add 1 cup of pasta water, lemon juice, parsley and crushed red pepper flakes. Mix everything with tongs.
- Taste and see if you need more butter, lemon or salt. Add more pasta water if it seems too dry. Enjoy!