Tender shrimp and fresh spring vegetables tossed with pasta in a light, garlicky white wine sauce.
Prep all vegetables before cooking; the dish comes together quickly once heat is applied. Buy shrimp already peeled and deveined to save time; thaw if frozen.
Use thin asparagus and small zucchini for faster, more tender cooking. Do not overcrowd the skillet when searing shrimp; work in batches if needed to ensure browning.
Ingredients
Scale
Measurement units
- water (enough to cover pasta by 2 inches)
- 1 tablespoon salt
- 1 pound linguine
- 16 ounces fresh asparagus
- 2 medium zucchini
- 3 cups cherry tomatoes
- 8 cloves garlic
- 3 pounds large shrimp
- 2 tablespoons olive oil
- ¾ cup dry white wine
- ½ cup chicken broth
Ingredients
Scale
Measurement units
- water (enough to cover pasta by 2 inches)
- 1 tablespoon salt
- 1 pound linguine
- 16 ounces fresh asparagus
- 2 medium zucchini
- 3 cups cherry tomatoes
- 8 cloves garlic
- 3 pounds large shrimp
- 2 tablespoons olive oil
- ¾ cup dry white wine
- ½ cup chicken broth
Instructions
Bring salted water to a boil and cook pasta
Bring salt (1 tablespoon)ed water to a boil in large pot
Add linguine (1 pound) and cook until al dente
Equipment: large pot
Prep vegetables and shrimp
Cut asparagus into 2-inch pieces and slice zucchini (1 medium) into thin half-moons
Halve cherry tomatoes (1 ½ cups) and mince garlic (4 cloves), minced
Pat shrimp dry with paper towels
Sear shrimp
Heat olive oil (2 tablespoons) in large skillet over medium-high heat until shimmering
Add large shrimp (1 ½ pounds), peeled and deveined and cook until pink and just cooked through, stirring occasionally
Transfer shrimp to a plate
Equipment: large skillet
Sauté vegetables and build sauce
Add minced garlic (4 cloves), minced to the same skillet and cook until fragrant
Add fresh asparagus (8 ounces), trimmed and zucchini (1 medium), cook until tender-crisp
Pour dry white wine (¾ cup) into the skillet and simmer to reduce slightly
Stir in cherry tomatoes (1 ½ cups) and chicken broth (½ cup)
Drain pasta and finish dish
Drain linguine in colander, reserving 1 cup pasta water
Add drained linguine and cooked large shrimp to the skillet with vegetables
Toss everything together, adding reserved pasta water a splash at a time until sauce coats pasta
Season with salt, black pepper, and fresh lemon juice, then divide among serving bowls
Garnish with fresh basil and grated Parmesan cheese
Equipment: colander
Before you cook
Cook notes
- • Prep all vegetables before cooking; the dish comes together quickly once heat is applied.
- • Buy shrimp already peeled and deveined to save time; thaw if frozen.
- • Do not overcrowd the skillet when searing shrimp; work in batches if needed to ensure browning.
- • Reserve 1 cup pasta water before draining; the starch helps emulsify the sauce.
- • Use thin asparagus and small zucchini for faster, more tender cooking.
- • Substitute cherry tomatoes for sun-dried tomatoes if you prefer a fresher, less concentrated flavor.
- • For a richer sauce, add 2 tablespoons heavy cream or crème fraîche at the end.
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