Shrimp and Asparagus Linguine
- Cook linguine according to package directions, omitting salt, and adding asparagus during the last 2 minutes of cooking. Drain and set aside.
- Heat oil over medium heat in large skillet. Cook pepper strips and garlic for 1 minute.
- Stir in basil. Stir in broth and heat to a boil. Add shrimp and simmer for 2 minutes or until shrimp is heated through. Remove from heat.
- Toss with linguine, asparagus and hot pepper sauce. Sprinkle with cracked black pepper.
Whole wheat linguine may be substituted for regular linguine,giving added fibre and a full wholesome flavour note.
Recipe Made With
CAMPBELL’S® Organic Free Range Chicken Broth
Review by Erin
I made a few adjustments to this recipe, as shrimp is not a household favorite. I used chicken instead and also added more veggies - green pepper and mushroom as well. Turned out to be really tasty! The basil adds lots of flavour, and so does the hot sauce. Will definately make again! It's a lighter alternative compared to tomato/alfredo sauce if you are a pasta lover.
Erin M. | September 1, 2016
Made this tonight for a friend and myself, really a nice meal, not a heavy meal, i also added a bit of scallops to it,actually more seafood than what was suggested. We quite liked it and will definitely do it again. After draining the noodles and asparagus, I kept them warm by putting some of the chicken stock in the pot and kept in on warm, then toss the remaining ingredients into the noodles. We enjoyed it ,and will do it again !
joy h. | March 9, 2019
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