• Cooking Time:
  • Servings: 2
  • Preparation Time:


This is a take on a dish I saw Ellie Krieger prepare on the Food Network.


  • 4 oz. linguini or spaghetti (I use whole wheat)
  • 1/2 lb. shrimp, peeled and deveined
  • 1 tbsp olive oil, divided
  • 1 clove garlic, minced
  • 1 lemon, juiced
  • 1/4 cup white wine
  • 1/2 cup chicken broth
  • 1/2 tablespoon butter
  • 1/2 cup grape or cherry tomatoes, halved
  • 8 asparagus spears, cut into 1 or 2" pieces
  • parsley to taste
  • parmesan or romano cheese, to taste/garnish
  • salt and pepper


  • Preheat oven to 425.
  • Toss asparagus and tomatoes with 1.5 teaspoon olive oil an salt and pepper.
  • Roast in oven about 12 minutes.
  • Cook spaghetti in salted, boiling water.
  • Meanwhile, heat the remaining 1.5 teaspoons of olive oil in a large skillet over a medium-high flame.
  • Add the garlic and saute for 1 minute.
  • Add the shrimp and cook for 3 to 4 minutes, until the shrimp turn pink.
  • Remove the shrimp from the pan and set aside.
  • Add the lemon juice, white wine, and the chicken broth to the skillet.
  • Let simmer until the liquid is reduced by about half.
  • Stir in butter and melt.
  • Return the shrimp to the pan and stir in the parsley.
  • Add the drained linguini to the shrimp mixture, tossing to combine. Add asparagus and tomatoes. Season with salt and pepper, to taste.
  • Top with cheese.

Categories: Main Dish  Pasta  Shellfish 
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