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From Our Chef: Linguine with Shrimp, Tomatoes, Asparagus and Chilies

Last updated 7 years ago

Take a break from Barbecue this weekend and try this fantastic summer recipe from our Chef, Arvin Dhansew.   If you’re really looking to be kind to your waistline, prepare the recipe using whole wheat linguini or rice pasta.  Try this recipe and give us your feedback!

Linguine with Shrimp, Tomatoes, Asparagus and Chilies

Serves 6


1 lb of Linguine Pasta

1 lb of Peeled and divined Shrimp

3 cloves of sliced Garlic

1 Tablespoon of chili flakes

1 bunch of asparagus cut into ¼ inch lengths

¼ cup of extra virgin olive oil

½ stick of cold butter

2 Tablespoon of chopped Italian parsley


Cook Pasta in large pot of salted boiling water until al dente (to the tooth)

Place a large skillet on medium heat

Add oil, garlic and chili flakes

Cook until garlic edges start to turn light golden color (do not burn)

Add shrimp and continue to cook for an additional 5 mins until shrimp turns pink

Add asparagus and tomatoes

Remove pasta from boiling water and add to skillet

Add some of the cooking pasta liquid if pasta if mixture is too dry

Add the butter whilst stirring to emulsify the sauce

Add chopped parsley and season with salt and pepper to taste

Remove from heat

At this point grated parmesan cheese can be added if desired


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