Linguine, shrimp and asparagus in a creamy sauce, shrimp and green asparagus pair wonderfully, the creamy white wine sauce is delicious and linguine seems just the right size pasta for this dish, delicious!
I like my pasta “al dente”, meaning firm. If the cooking instructions are 10 to 12 minutes for instance, cook the pasta 10 minutes sharp. Pasta cooked al dente is more easily digested, plus if you have leftovers, the pasta won’t get soggy in the sauce.
I prefer to use raw shrimp, whether fresh or frozen, as I prefer to cook them lightly, just until they change color. I find that store-bought cooked shrimp are always overcooked and gummy for my liking.
1 1/2 (17 oz.) packs. / 750 g. Linguine
14 oz. / 400 g raw shrimp, peeled and deveined
1 shallot, chopped
10 fresh or frozen green asparagus, minced, spears set aside
1 cup Paris mushrooms, minced
1 tsp dry basil
1 tsp. corn starch
1/2 cup white wine
1 cup heavy cream
A pinch of cayenne
Salt and pepper to taste
Into a saucepan, heat some olive oil on high heat, sear the shrimp quickly on both sides, just until they’ve changed color, remove from the pan and set aside
Into the same saucepan, heat some oil on high heat, add the minced shallot, sear until translucent, add the minced asparagus and mushrooms, sear for 3 or 4 minutes,
Add a pinch of cayenne, basil, salt and pepper to taste
Sprinkle the cornstarch through a sieve all over the pan, stir to distribute
Add the white wine, evaporate about 2 minutes, stir from time to time
Add the heavy cream, bring to boil, stir, adjust seasoning, set aside
Cook al dente as per instructions on the pack, drain, add about 4 or 5 tbsps. of olive oil in the pot, add the drained pasta and stir
Reheat the shrimp sauce, add the asparagus spears, stir
Add the shrimp and pasta, stir to distribute
Adjust seasoning, it’s ready!
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