spring linguine

This week has welcomed spring to Colorado with temperatures in the high 60s, blue skies, sunshine past 7 pm and the sign of new growth on the mountains. (Of course, today it’s snowing, but let’s pretend it’s not for the sake of continuity…) I can’t tell you how excited I am about spring! I can’t wait for tulips, poppies, tank tops, vegetable gardens, open-toe shoes, late night sunsets, farmer’s markets, and concerts/movies in the park! To celebrate our transition from the cold, dark winter into the lightness of spring, I decided to make a light and crisp spring linguine: Shrimp, asparagus, and English peas with a light white wine lemon cream sauce served over linguine. Yum! What are your spring recipes? What are you excited about this spring?

The great thing about this recipe is how simple it is and how quickly it comes together. The total time is less than 30 minutes!

RECIPE: (Serves 4)

1/2 pound linguine
1-2 pounds deveined shrimp
1 small onion, diced
2 cloves garlic, minced
1/2 package frozen peas
1 bunch thin asparagus, trimmed and cut into 3-4 inch pieces
1 lemon, juiced (2 T lemon juice)
1/2 white wine
3/4 cup heavy whipping cream
2 T olive oil, divided
salt and pepper to taste

Begin by preparing pasta according to package. Drain and toss with olive oil. Reserve 1/2 cup of liquid to add to sauce.

In a large skillet over medium heat, sauté onions in 1 T olive oil until clear. Add garlic, cook for 1 minute. Toss in shrimp, cook 2-3 minutes until nearly cooked through. Remove contents of skillet into a bowl or on a plate. Add asparagus to skillet. Cook three to four minutes until crisp and cooked through. Remove to bowl. Add peas to skillet, cook through and remove to bowl. Add white wine and lemon juice to skillet. Reduce by half. Whisk in cream and bring to a boil. Add linguine and leftover liquid. Toss in sauce. Add all the contents of the bowl (shrimp, onions, garlic, asparagus, peas) to the skillet. Toss in sauce. Cook 3-5 minutes until hot. Serve garnished with parmesan.


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