Linguine recipes often involve some kind of seafood, such as clams, shrimp, mussels, etc. This is because linguine pasta is a type of Italian pasta that works very well with wine sauces and cream sauces, hence why Linguine Alfredo is found on thousands of menus across America, from local diners to upscale restaurants. Despite being so ubiquitous, few people outside a professional kitchen actually know how to make Alfredo sauce from scratch. This recipe is actually relatively simple, but takes a little bit of multitasking.
What you’ll need:
1 large saucepan
2 large pans for sauteing
2 cups freshly grated Parmigiano-Reggiano cheese
1 cup white wine
1 package (17.6 oz) La Fabbrica Della Pasta Linguine al Limone
½ bundle fresh green asparagus
2-3 cups heavy cream
½ - 1 lb of shrimp
Butter
Garlic
Salt, Jane’s Krazy Lemon Pepper Seasoning, Fresh lemon juice, to taste
Serves 2-3
Choosing the right linguine pasta:
One of our favorite brands of artisan pasta is La Fabbrica Della Pasta, imported from Italy. La Fabbrica has been making pasta for 500 years in the shadow of Mount Vesuvius. They still use their ancestors’ traditional methods and ingredients to this day, allowing them to create pasta of the highest quality.
But their history is not the only reason we chose La Fabbrica Della Pasta. This Italian company is very unique in that it makes lemon-infused linguine. Their Linguine al Limone is perfect for seafood pasta recipes because lemon is a natural flavor enhancer for shrimp and the like.
Cooking the asparagus:
Coat the pan with butter. Add 1 clove chopped garlic. Ensure that every spear of asparagus is touching the bottom of the pan. Don’t overcrowd, or they will cook unevenly. Cook until the asparagus takes on a brighter green color and becomes tender.
Cooking the shrimp:
On the other large pan, melt 2 tbsp butter. Add ½ lb to 1 lb of shrimp (based on your desired ratio of linguine with shrimp). Flavor with a pinch of salt and some fresh lemon juice. Allow shrimp to cook evenly on both sides. Be careful not to overcook, otherwise the shrimp will become tough and lose its natural juiciness.
How to make Alfredo sauce:
In a large saucepan, melt 4 tbsp butter. Add 1 cup of white wine (Chardonnay, Pinot Grigio are typically preferred). Allow this mixture to heat for several minutes to burn off the alcohol and leave just the flavor of the wine. Add 2-3 cups heavy cream and allow this mixture to cook for several minutes. Stir often and do not let the mixture reach an intense boil. Slowly add 2 cups of freshly grated Parmigiano-Reggiano cheese, stirring as you do so. Stir until the cheese is thoroughly mixed in and then cook this mixture for no more than 10 minutes. (Change measurements as you see fit to achieve the thickness of sauce you desire. If needed, use a sauce thickener.)
Finishing the dish:
Once the Alfredo sauce is ready, add the cooked and strained linguine pasta to the saucepan. Stir to make sure that the pasta is evenly coated with Alfredo sauce. Season with salt, Jane’s Krazy Lemon Pepper Seasoning, and freshly chopped parsley to taste. Add cooked asparagus and shrimp and mix all ingredients thoroughly. Plate and top with Parmigiano-Reggiano cheese.
You did it!
You have finished making Lemon Linguine with Shrimp and Asparagus! As seafood pasta recipes go, this is a relatively easy one and great to have in your back pocket. It is a rich, creamy, bright and tangy Italian pasta dish to cook for friends and family who will no doubt be impressed! The best part? Once you know how to make alfredo sauce, you can make all kinds of linguine recipes.
