Ingredients:
- 1 box of linguine
- 1/2 - 1 pound of uncooked shrimp (16-20 per pound) peeled and deveined
- 2 pinches of crushed red pepper flakes
- 1 pinch of salt
- 2 tablespoons of olive oil
- 8 - 10 fresh asparagus spears, trimmed and cut into 1-inch pieces
- 1 cup of chopped tomatoes
- 2 tablespoons of minced garlic
- 1/2 cup of chicken broth
- 1-1/2 teaspoons minced parsley
- 1-1/2 teaspoons minced thyme
- 1/4 cup grated parmesan cheese
Directions:
- Cook pasta according to the package directions.
- Meanwhile, sprinkle shrimp with salt and pepper flakes.
- In a large skillet heat 1 tablespoon oil over medium-high heat.
- Add shrimp; stir-fry until pink, 2-3 minutes. Remove; keep warm.
- In the same skillet, stir-fry the asparagus and tomatoes until crisp and tender, about 5 minutes.
- Add the chicken broth and seasonings.
- Return shrimp to pan.
- Drain pasta and add to shrimp mixture and toss gently.
- Cook and stir until heated through, for 1-2 minutes.
- Sprinkle with Parmesan cheese. (Optional)
- Serve with lemon wedges. (Optional)
* Please Note: The measurements above are approximations.
Feel free to adjust the ingredients according to your preference.