This is a meatless meal idea you’ll want to keep in rotation long after Lent has ended. The combination of shrimp, lemon, and asparagus is a perfect Spring combination, and I love the use of linguine here (a pasta that gets far too little attention if you ask me!)
Next week, I’ll share an Easter Brunch favorite as we head into a time of celebration and joy (and hopefully warmth! Brr!).
Lemon Linguine with Shrimp and Asparagus
8 oz. whole wheat linguine
4 Tbs. olive oil
4 cloves garlic, minced
1/2 cup onion
1 cup white wine
2 Tbs. butter
1 lb asparagus spears, cut into 1 inch pieces
1 lb shrimp, peeled and deveined
2 Tbs. lemon juice
Salt and Pepper
4 Tbs. fresh parsley
- Bring a large pot of water to a boil and cook pasta until al dente, 8 to 10 minutes.
- Meanwhile, in a skillet heat olive oil over medium high heat, add in onions and garlic, cook until onions are tender. Pour in the white wine and simmer for 2 minutes. Stir in butter and asparagus, and cook until asparagus is tender, about 3 minutes. Then add the shrimp and lemon juice and cook until the shrimp are pink in color and no longer translucent. Season with salt and pepper to taste.
- Toss the cooked penne pasta with asparagus, shrimp and sauce. Sprinkle liberally with fresh parsley and serve.