Thursday, September 23, 2010

Shrimp Linguine Alfredo

Last night, I made shrimp linguine alfredo for dinner. It was really good and I can't wait to have leftovers for lunch today! :)  Kevin and I celebrated 4 months of being married, too!  Part of me feels like it's gone by so fast, but it also seems like forever since we were on our honeymoon in Paris. I want to be back there right now!! Well, here's my recipe for the dish:
Shrimp Linguine Alfredo with Asparagus
- 1 lb linguine pasta
- 1 lb frozen shrimp, thawed and peeled
- 4 tbs butter
- 1/2 small onion, finely diced
- 6 cloves of garlic, minced
- 1 1/2 cups whipping cream or half and half
- 1/2 cup of Parmesan cheese
- 1/2 bunch of asparagus spears, cut into 2 inch pieces
- 1 tsp lemon juice
- 2 tsp Italian spices
- salt, pepper to taste
     Boil pasta in salted water until al dente.  Remove pasta from water, drain and set aside.
     In large non-stick pan, melt butter over medium heat. Add diced onion and sauté for 2 minutes.  Add garlic and sauté for 1-2 additional minutes, stirring often.  Be very careful not to burn the garlic. 
     Meanwhile, in a small sauté pan, add the asparagus spears, 2 tbs water, and 1 tbs olive oil.  Cook for 5 minutes on medium-low heat.  Remove from pan and set aside. 
     Add the shrimp to the large pan and heat for 2-3 minutes, until somewhat pink.  Remove shrimp from pan and set aside, leaving garlic, onion and butter remaining. Add the cream or half and half and bring to a boil.  Stir often and season with salt, pepper, Italian spices and lemon juice, and reduce to low heat.  
     Allow cream to thicken some and add the shrimp and asparagus to the sauce.  Continue to cook for a couple more minutes and then pour over linguine pasta.  Toss and serve while warm.  

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