Pasta With Asparagus And Shrimp

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Servings: 4 Difficulty: Advanced
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Creamy linguini with succulent shrimp and fresh asparagus in a rich white wine reduction
Pasta With Asparagus and Shrimp recipe image
Pasta With Asparagus and Shrimp recipe image
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Pasta With Asparagus And Shrimp

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 1449.5

Description

This elegant yet approachable pasta dish features tender linguini tossed in a luxurious cream and white wine sauce. Plump shrimp are seared to perfection and paired with crisp-tender asparagus spears, creating a harmonious balance of textures and flavors. The addition of crispy bacon bits adds a savory depth that complements the briny seafood beautifully. Finished with fresh chives, this meal is vibrant and satisfying. It is an ideal choice for a special weeknight dinner or a casual gathering, offering a restaurant-quality experience with simple ingredients. The rich sauce clings to every strand of pasta, ensuring each bite is flavorful and comforting.

Ingredients

Directions

  1. Cook bacon in a skillet over medium heat until half crispy, then remove and set aside, draining most of the fat but leaving a little in the pan.
  2. Add heavy cream to the bacon fat and cook over medium-high heat, stirring occasionally, until reduced by half.
  3. Stir the cooked bacon back into the reduced cream sauce and remove the pan from heat; set aside.
  4. In a separate frying pan, heat enough olive oil to cover the surface over medium-high heat until it shimmers.
  5. Add shrimp to the hot oil and cook until shells turn pink and flesh just begins to lose transparency, turning once.
  6. Remove shrimp from pan and let cool slightly, then peel off the shells.
  7. Return peeled shrimp to the pan, add white wine, and simmer on low heat until only about 1/4 cup of liquid remains.
  8. Stir the reserved cream sauce into the shrimp and wine mixture; keep warm off the heat.
  9. Trim woody ends from asparagus, peel lower stalks if tough, and cut into 1/2-inch pieces.
  10. Blanch asparagus in boiling water or steam until tender-crisp, then drain and rinse with cold water to stop cooking; pat dry.
  11. Bring a large pot of salted water to a boil; add linguine and cook until al dente according to package instructions.
  12. Drain pasta and toss with a little butter to prevent sticking.
  13. Reheat the shrimp and cream sauce gently over low heat.
  14. Add the blanched asparagus to the shrimp sauce and toss to combine.
  15. Season the sauce with salt and pepper to taste.
  16. Combine the cooked linguine with the shrimp and asparagus sauce, tossing thoroughly to coat.
  17. Garnish with chopped fresh chives and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 1449.5kcal
% Daily Value *
Total Fat 83.0g128%
Saturated Fat 29.9g150%
Cholesterol 720.0mg240%
Sodium 2981.3mg125%
Total Carbohydrate 40.3g14%
Dietary Fiber 5.6g23%
Sugars 7.0g
Protein 127.7g256%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or milk to loosen the sauce.

For a lighter version, substitute half-and-half or milk for heavy cream, though the sauce will be less rich.

If you prefer not to peel the asparagus, ensure you choose young, thin spears which are tender throughout.

Make sure to drain the bacon well before adding the cream to prevent the sauce from separating or becoming greasy.

Serve with warm crusty bread to soak up the delicious creamy sauce.

Keywords: pasta, shrimp, asparagus, cream sauce, linguine, white wine, bacon, seafood, dinner, italian, quick meal, spring, chives, olive oil, pan seared
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