James Carrier
Makes 3 servings

How to Make It

Step 1

Place shrimp in a colander; rinse frequently with cold water until thawed, about 5 minutes. In a covered 5- to 6-quart nonstick pan over high heat, bring 2 1/2 to 3 quarts water to a boil.

Step 2

Break off and discard tough stem ends from asparagus. Rinse asparagus and cut diagonally into 1 1/4-inch lengths.

Step 3

Add linguine and shrimp to boiling water; cook, uncovered, until pasta is barely tender to bite and shrimp are opaque but still moist-looking in center of thickest part (cut to test), 2 to 3 minutes. Wash colander and pour pasta and shrimp into it; rinse with hot water and drain.

Step 4

Rinse pan and return to high heat. When dry, add oil, garlic, and asparagus. Stir often until garlic begins to brown, about 2 minutes. Add tomatoes, cilantro, and 1/2 cup broth; bring to a boil, then reduce heat to medium.

Step 5

Pour shrimp mixture into pan. Mix until pasta is hot, 1 to 2 minutes. For a moister dish, add 2 to 4 more tablespoons broth. Pour into a wide bowl. Add salt and pepper to taste.

Ratings & Reviews

Lynner888's Review

September 24, 2012

flowerpot916's Review

April 20, 2012
Wonderful, easy weeknight meal. I added pepperflakes and two cans of drained diced tomatoes (did not have fresh tomatoes) after the garlic and oil cooked about a minute. I also added the shrimp and asparagus the last minute of cooking the pasta, drained it, and then immediately added it to the oil mixture. Skipped the broth. Thought the cilantro was a flavorful, nice addition.

Motiv8's Review

May 08, 2011
It worked out great the first time. I would not give it 5 stars as-is due to a slight lack of flavor. It does lend itself as a great empty palette if you have a list of favorite seasonings. Substitute something spicy (red pepper or creole seasoning) to make it just right. I'm considering trying some cooking wine next time. I think it would be great. A keeper.