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Linguine with shrimp and vegetables
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| Linguine with Shrimp and Vegetables | |
| 3/4 box (12 ounces) | linguine |
| 2 tablespoons | olive oil |
| 1 bunch (about 1 pound) | asparagus, woody bottoms removed and cut into 1-inch pieces |
| 2 cloves | garlic, minced, (about 2 teaspoons) |
| 1 pound | large shrimp, peeled and deveined |
| 1/3 cup | fresh lemon juice |
| 1/2 cup | dry white wine |
| 1 cup | chopped fresh flat-leaf parsley |
| 1 pint container | cherry tomatoes, cut in half |
| 1/4 cup | freshly grated Parmesan cheese |
| Salt | |
| freshly ground black pepper to taste | |
Cook the linguine according to the package directions. Drain, reserving 1 cup of the pasta water.
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the asparagus and garlic and cook for 2 minutes. Add the shrimp and cook until they turn pink and the asparagus is tender but firm, 3 to 4 minutes more. Remove the shrimp mixture from the pan and set aside.
Combine the lemon juice, wine, and reserved pasta water in the skillet over medium-high heat. 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, tossing to combine. Add the tomatoes and toss. Sprinkle with cheese, season with salt and pepper, and serve.
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