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Linguine, Shrimp and Asparagus, Creamy Sauce Pinterest

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.

  • 6 servings
  • Easy
  • 1 h 00

Recipe :



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

Prepare the shrimp:

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 the pasta:

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

Set aside


Reheat the shrimp sauce, add the asparagus spears, stir

Add the shrimp and pasta, stir to distribute

Adjust seasoning, it’s ready!