Linguine with Shrimp and Vegetables

Source: The Food You Crave

I bought this book a few weeks back as part of my "healthy eating" initiative. I just started randomly flipping through it and this caught my eye. It's kind of a spring/summer dish, but really, I looked through the ingredients and picked it when I saw I only had one item to buy from the grocery store. I don't go by "the lazy housewife" for nothing.

Simply, this was amazing. I ate this until my stomach hurt. I licked the serving spoon before I put it in the dishwasher. This was SO GOOD, and asparagus and tomatoes aren't even in season! I think the key is all the fresh ingredients. Fresh parsley and real grated Parmesan are a MUST.

As always, I make way too many noodles. In this case, I mixed in what I thought was a reasonable amount, and put the rest in a Ziplock bag to serve with tomorrow's spaghetti. All the pasta dishes I make now are with whole-grain noodles. I really can't tell the difference, and since I tend to gorge myself on carbs, I feel a little better knowing they're good for me.

Now if I could only make myself like whole-grain bread. Blech.

Linguine with Shrimp and Vegetables

Ingredients:

3/4 box (12 ounces) linguine

2 tablespoons olive oil

1 bunch (about 1 pound) asparagus, woody bottoms removed and cut into 1-inch pieces

2 cloves garlic, minced (about 2 teaspoons)

1 pound large shrimp, peeled and deveined

1/3 cup fresh lemon juice

1/2 cup dry white wine

1 cup chopped fresh flat-leaf parsley

1 pint cherry tomatoes, cut in half

1/4 cup freshly grated Parmesan cheese

Salt and freshly ground black pepper to taste

Directions:

1. Cook the linguine according to the package directions. Drain, reserving 1 cup of the pasta water.

2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the asparagus and garlic and cook for 2 minutes. Add the shrimp and cook until they turn pink and the asparagus is tender but firm, 3 to 4 minutes. Remove the shrimp mixture from the pan and set aside.

3. Combine the lemon juice, wine, and reserved pasta water in the skillet over medium-high heat. Let simmer until the liquid is reduced by about half. Return the shrimp and asparagus to the pan and stir in the parsley. Add the drained linguine, tossing to combine. Add the tomatoes and toss. Sprinkle with cheese, season with salt and pepper, and serve.