Description
A light and fresh pasta dish featuring shrimp and seasonal vegetables.
Ingredients
Scale
- 8 oz linguine pasta
- 1 lb shrimp, peeled and deveined
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup asparagus, cut into 1-inch pieces
- 1/2 cup fresh basil, chopped
- Salt and pepper to taste
- Juice of 1 lemon
Instructions
- Cook the linguine according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat.
- Add garlic and sauté for 1 minute until fragrant.
- Add shrimp and cook until pink, about 3-4 minutes.
- Add cherry tomatoes and asparagus; cook for 2-3 minutes until tender.
- Toss in the cooked linguine, basil, salt, pepper, and lemon juice.
- Serve immediately.
Notes
- Use whole wheat pasta for a healthier option.
- Feel free to substitute shrimp with chicken or tofu.
- Add more vegetables like bell peppers or zucchini if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 200mg
Keywords: Spring Shrimp Pasta, shrimp pasta, spring pasta dish