There are times when the day gets away from me and I have absolutely no idea what I am going to fix for dinner. It is invariably too late to thaw something...except shrimp! I am always happy to find that I have a bag of shrimp in the freezer. That was the situation last week. Okay, great, I had shrimp, now what? Well, I found some pasta and I had some asparagus from the weekly veggie box. I didn't have much time so it looked like a one dish wonder was on the horizon!
Linguine in Vodka Sauce
with Shrimp and Asparagus
1 pound linguine
1 Tbsp butter
2 cloves garlic
1/4 tsp red pepper flakes
1 can diced tomatoes (28 oz)
1/4 cup vodka
1/4 cup half and half
1/2 cup ricotta cheese
12 spears asparagus, cut into thirds (young, thin asparagus)
1 pound shrimp, peeled and deveined
2 Tbsp basil and/or thyme, chopped
salt and black pepper, to taste
shaved Parmigiano Reggiano cheese
While pasta water comes to a boil, saute the garlic and red pepper flakes in butter. Add tomatoes and simmer for 10 minutes. Start cooking the linguine.
Stir the ricotta cheese and half and half into the tomatoes. Heat thoroughly.
Add the shrimp and vodka. Cook about 2 minutes, then add the asparagus and basil and/or thyme. Cook 2 more minutes. Taste and add salt, if needed.
Serve over linguine. Garnish with more fresh basil and/or thyme, cheese and black pepper to taste.
This was such a simple dish and totally delicious. The Kitchen Gnome raved!
When I make this again I will drain part of the liquid from the tomatoes and I will blanch the asparagus. The shrimp cook much faster than the asparagus so the asparagus needs a head start!
I am participating in Foodie Friday hosted by Michael at Designs by Gollum and Fat Camp Fridays hosted by Miranda at Mangoes and Chutney.