Makes 6 servings
- 3/4 lb. linguine
- 2 tbsp. olive oil
- 1 bunch (about 1 lb.) asparagus stalks, trimmed, cut into 1-inch pieces
- 2 garlic cloves, minced
- 1 lb. large shrimp, peeled and deveined
- 1/3 cup freshly squeezed lemon juice
- 1/2 cup white wine
- 1 cup freshly chopped flat-leaf parsley
- 1 pint-size container cherry tomatoes, halved
- 1/4 cup grated Parmesan cheese
- Salt and freshly ground black pepper
- Bring a large pot of water to a boil. Add the linguine and cook according to the directions on the box. Drain, reserving 1 cup of the cooking water. Meanwhile, heat the olive oil in a large skillet over a medium-high flame. Add the asparagus and garlic; cook for 2 minutes.
- Add the shrimp and cook for 3 to 4 minutes more, until the shrimp turns pink and the asparagus is tender but firm. Remove the shrimp mixture from the pan and set aside. Add the lemon juice, white wine and reserved cup of cooking water to the skillet. Let simmer until the liquid is reduced by about half. Return the shrimp and asparagus to the pan and stir in the parsley. Add the drained linguine to the shrimp mixture, tossing to combine.
- Add the tomatoes and toss. Sprinkle with cheese; season with salt and pepper to taste.