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Take a break from BBQ and try this summer recipe from our Chef, Arvin Dhansew : Linguine with Shrimp, Tomatoes, Asparagus and Chillies

Last updated 6 years ago

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 
4 plum tomatoes diced
1/2 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). Heat a large skillet on medium and add oil, garlic and chili flakes. Cook the mixture until garlic edges start to turn light golden color (do not burn) . Next, add shrimp to the mixture and continue to cook for an additional 5 mins. (until shrimp turns pink). Toss in the asparagus and tomatoes.
     Remove pasta from boiling water and add to skillet. (If the mixture is too dry, add some of the water from the pot of pasta). Add the butter whilst stirring to emulsify the sauce. While doing this, add chopped parsley and salt and pepper to taste. Remove from heat. 
     Lastly, added some grated Parmesan cheese (if desired).
Slim Alternative: for an added "healthy boost", prepare the recipe using whole wheat linguini or rice pasta.
Simple, healthy, and delicious! 

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