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One-Pot Shrimp Linguine with Spring Vegetables

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Ingredients

  • 2 tablespoons butter
  • 1 large leek, cleaned and cut into small pieces, leafy green parts discarded (roughly 1 1/2-2 cups)
  • 3 cloves garlic, minced
  • 2 tablespoons white wine
  • 1 1/2 cups chicken stock
  • 1/4 teaspoon red pepper flakes
  • pinch of salt
  • 1 cup asparagus, cut into bite-sized pieces, woody stalks discarded
  • 1 cup mushrooms, quartered
  • 4 oz dry linguine
  • 1/2 tablespoon all purpose flour
  • 12 large raw shrimp, thawed and peeled
  • Garnish
  • fresh parsley
  • Parmesan cheese

Details

Preparation

Step 1

In a medium pot, melt butter over medium heat.
Add the leeks and cook for 5 or so minutes, until soft.
Add the garlic and stir for one minute.
Add the wine, and scrape any bits off the bottom of the pan.
Add the stock, red pepper flakes, salt, asparagus, mushrooms and linguine.
Cover pot with a lid, and stir every 2 minutes or so, until linguine is fully submerged in the liquid (this may take up to 10 minutes).
Cover and simmer for 8 minutes, stirring occasionally.
At this point, the linguine should be al dente. Sprinkle evenly with flour and gently stir to thicken sauce.
Fold the shrimp into the pasta, cover the pot with a lid, and reduce heat to low. Cook for 5 more minutes, stirring occasionally, or until shrimp is cooked through.
Serve immediately with Parmesan cheese and parsley.

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