Shrimp and Asparagus Linguine in a Lemony Cream Sauce

Fresh, light and super delicious!  Each bite contains succulent shrimp, lightly sauteed asparagus and healthy whole wheat pasta blanketed in a light cream sauce with a touch of lemon.  This is a great dish to share with friends and family; especially shrimp fans! 

"Fresh, Light, Delicious ~ it's a hit!"

1 lb. whole wheat linguine (gluten free or your favorite pasta)
1 1/2 cup heavy cream
1 cup plain Greek yogurt
2/3 cup chicken stock
Zest from one lemon
1/2 teaspoon white pepper
2 Tbs. olive oil
2 Tbs. shallot, finely chopped
3-4 garlic cloves, crushed and shopped
1 lb. fresh shrimp
1 lb. asparagus, trimmed and cut into bite sized pieces
1/2 cup fresh Parsley, chopped
Juice from one lemon
1/2 cup Feta cheese, crumbled

1.     Prepare pasta according to package directions.  Rinse, toss with 1 1/2 Tbs. olive oil and set aside.

2.     In a saucepan, combine heavy cream, Greek yogurt and chicken stock.  Bring to a low boil, reduce heat and simmer until sauce begins to thicken (about 10 minutes.)

3.     Note:  If you prefer a thicker sauce, add 1 Tbs. flour; stir to remove all lumps.

4.     Remove sauce from heat, add lemon zest and white pepper, stir and set aside.

5.     In a large skillet, sauté shallots, garlic, shrimp, and asparagus in olive oil over medium heat.  Cook until shrimp are opaque (about 4-8 minutes depending on the size of shrimp you are using).

6.     Sprinkle parsley and lemon juice over shrimp mixture and give it a quick stir.

7.     Add sauce to pan, mix well and bring to a low boil.

8.     Add pasta and gently mix to combine.  Cook for about 3 minutes to heat.

9.     Sprinkle Feta over each dish.

10.   Serve and enjoy!


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