Recipe
Author
Hy-Vee Weekly Ad
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Description
Garlicky roasted shrimp with fresh asparagus, linguine, and grated cheese; that's our kind of dinner.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (16-oz.) pkg Hy-Vee linguine pasta | ||
| 1 tbsp. Hy-Vee Select extra-virgin olive oil | ||
| 1 (8-oz.) pkg. sliced mushrooms | ||
| ½ tsp. Hy-Vee salt | ||
| ½ tsp. Hy-Vee freshly ground black pepper | ||
| 3 clove(s) garlic, minced | ||
| ¾ c. white wine | ||
| 1 bunch(es) fresh asparagus, cut into 2-inch pieces | ||
| 1 lbs. 16- to 20-ct. raw shrimp, thawed, deveined, and peeled | ||
| Hy-Vee grated Parmigiano Reggiano cheese, for serving |
Things To Grab
- Large pot
- Colander
- Large skillet
Directions
- Prepare linguine according to package instructions. Drain and set aside; keep warm.
- In a large skillet, heat olive oil over medium-high heat. Add mushrooms, salt and pepper and saute until mushrooms are tender, about 3 minutes. Add minced garlic and continue to cook 1 minute. Add wine and asparagus and simmer for 5 minutes.
- Add shrimp, and continue to simmer for another 5 to 7 minutes, or until shrimp is cooked through.
- Toss shrimp mixture with cooked linguine. Serve topped with Parmigianino Reggiano.
Nutrition facts
Servings
310 Calories per serving
Amounts Per Serving
- Total Fat: 3.5g
- Cholesterol: 70mg
- Sodium: 470mg
- Total Carbohydrates: 47g
- Protein: 17g
Daily Values
0%
Vitamin A 10%
0%
Vitamin C 6%
0%
Iron 20%
0%
Calcium 4%
Recipe Source:
From the week of March 5, 2014.