Topped with fresh mint, this pasta dish is perfect for any night of the week!
Ingredients
16fresh or frozen jumbo or extra-large shrimp in shells(about1lb.)
Peel and devein shrimp, leaving tails intact if desired.
Rinse shrimp; pat dry.
Cook linguine in a large amount of boiling water 6 minutes.
Drain, reserving 2/3 cup of the pasta cooking water.
Meanwhile, remove 1 tsp.
zest and squeeze 1 Tbsp.
In a 10-inch skillet heat 1 Tbsp.
of the oil over medium.
Add onion; cook 4 minutes, stirring occasionally.
Add linguine, the reserved pasta cooking water and 1/4 tsp.
Cook 4 minutes or just until pasta is tender and most of the water is absorbed, stirring frequently.
Add lemon juice, 1/4 cup of the cheese, the broth and butter.
Cook and stir 2 minutes more.
In a medium bowl combine shrimp, the remaining 1 Tbsp.
oil and 1/4 tsp.
pepper and the garlic.
Thread shrimp onto four 10-inch skewers (see Tips), leaving 1/4 inch between pieces.
Coat asparagus with cooking spray.
Cut tips from asparagus; cut stalks into 1-inch pieces.
Stir asparagus into linguine mixture; heat through.
Serve topped with shrimp skewers, the remaining 1/4 cup cheese, lemon zest and mint.
Tips
Tips: If using wooden skewers, soak in water 30 minutes.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
