Best 12 Linguine With Shrimp Asparagus Artichokes And Red Peppers Recipes

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Indulge in a delightful culinary journey with our comprehensive guide to preparing Linguine with Shrimp, Asparagus, Artichokes, and Red Peppers. This delectable dish combines the vibrant flavors of fresh seafood, crisp vegetables, and aromatic herbs, resulting in a symphony of textures and tastes. Explore a collection of recipes that showcase variations on this classic Italian pasta dish, each offering unique twists and tantalizing flavor combinations. From a light and refreshing lemon-herb sauce to a rich and creamy tomato-based sauce, our recipes cater to diverse palates and preferences. Embark on a culinary adventure as we unveil the secrets behind this mouthwatering masterpiece, transforming your kitchen into a haven of culinary delights.

Check out the recipes below so you can choose the best recipe for yourself!

SHRIMP AND ARTICHOKE LINGUINE



Shrimp and Artichoke Linguine image

Who doesn't love a great 30 minute meal? This shrimp and artichoke linguine recipe is so flavorful with a zesty garlic-lemon-herb sauce that will make your heart go pitter pat. So fresh, light and easy!

Provided by Natasha of NatashasKitchen.com

Categories     Easy

Time 25m

Number Of Ingredients 12

1 lb linguine (reserve 1 cup cooking liquid)
3 Tbsp olive oil
4 Tbsp unsalted butter
3 large or 4 medium garlic cloves (pressed or minced (about 1 1/2 Tbsp))
1 lb large shrimp (21-25 count, peeled and deveined)
1 tsp sea salt for shrimp
1/4 tsp black pepper (freshly ground)
Two 15-oz cans artichoke hearts (not marinated, well drained and quartered)
1/4 cup fresh parsley (finely chopped)
1 tsp grated lemon zest
1/4 cup freshly squeezed lemon juice (from 2 small lemons)
1/2 cup freshly grated parmesan cheese to serve

Steps:

  • Prep: Grate lemon zest from the first lemon then squeeze juice from both lemons. Drain artichoke hearts, cut into quarters and pat dry with papertowels.
  • Cook linguine in a large pot of water with 1 Tbsp salt (8-10 minutes) or according to package instructions. Reserve 1 cup pasta cooking liquid then drain pasta (no need to rinse).
  • Meanwhile, In a large (12-14 inch) heavy-bottomed pan over medium heat, add 4 Tbsp butter and 3 Tbsp olive oil. Once butter is sizzling, add 4 pressed garlic cloves an stir 1 minute. Add shrimp in a single layer and sprinkle with 1 tsp salt and 1/4 tsp black pepper. Saute shrimp 1-2 minutes per side, just until pink and not translucent.
  • Add artichokes and toss to combine for another 2 minutes, or just until warmed through. Remove from heat and stir in 1/4 cup chopped parsley, 1 tsp lemon zest, and 1/4 cup lemon juice.
  • Pour shrimp and artichokes over drained pasta and toss to combine. If juicier pasta is desired, drizzle with reserved cooking liquid from pasta (I added 1/2 cup pasta liquid).

SHRIMP PENNE PASTA WITH ARTICHOKE OR ASPARAGUS



Shrimp Penne Pasta with Artichoke or Asparagus image

This is a very easy, quick meal to prepare, especially if you keep these ingredients available in your pantry and freezer. Do not over cook the shrimp... Remove pan from heat when shrimp goes from transparent to white in color. Spice Islands Pizza & Pasta Sicilian Seasoning (for topping once dish is on plate) has a slight sweet...

Provided by Laura Y.

Categories     Seafood

Time 30m

Number Of Ingredients 11

2-3 Tbsp extra virgin olive oil
1 onion, thinly sliced
5-8 clove fresh garlic, crushed
To Taste sea salt & freshly ground pepper
28 oz large shrimp, peeled
12 oz artichoke hearts, quartered
28 oz diced tomatoes, with juice
1 lb penne pasta
To Taste parmigiano-reggiano cheese, freshly grated
To Taste spice islands pizza & pasta sicilian seasoning
To Taste lb use about a pound of asparagus if substituting for artichokes

Steps:

  • 1. Cook pasta, drain and aside.
  • 2. Sauté onion and garlic in olive oil on medium-low to medium heat.
  • 3. Salt and pepper to taste.
  • 4. Add tomatoes with juice and simmer for several minutes.
  • 5. Add artichokes, simmer again.
  • 6. Add shrimp and simmer until shrimp is cooked through.
  • 7. Remove pan from heat to stop cooking process.
  • 8. Rinse pasta in very hot water, drain thoroughly, and put on plate.
  • 9. Top with shrimp and artichoke mixture.
  • 10. Top with freshly grated cheese and ground seasoning mix or pepper.

PASTA WITH SHRIMP, ASPARAGUS, AND BELL PEPPERS



Pasta with Shrimp, Asparagus, and Bell Peppers image

Colorful shrimp with asparagus over pasta. Add a salad and garlic bread.

Provided by TerryMac

Categories     Main Dish Recipes     Pasta     Shrimp

Time 35m

Yield 8

Number Of Ingredients 11

1 (16 ounce) package fettuccine noodles
2 tablespoons olive oil
1 cup diced multi-colored bell peppers
½ cup sliced green onions, mostly white and lighter green parts
6 cloves garlic, crushed, or to taste
1 cup diagonally cut asparagus spears (1-inch pieces)
1 tablespoon Italian seasoning
1 pound large shrimp, peeled and deveined
3 tablespoons diced tomatoes and green chiles (such as RO*TEL®)
1 (16 ounce) jar Alfredo sauce
2 tablespoons shredded Parmesan cheese, or to taste

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
  • At the same time, heat oil in a wok or large skillet over medium heat. Add bell peppers, green onions, and garlic; cook until almost tender, 5 to 6 minutes. Quickly stir in asparagus and Italian seasoning. Add shrimp and diced tomatoes and chiles; toss until shrimp just start to turn pink, 2 to 3 minutes.
  • Add Alfredo sauce and stir to avoid sticking. Cook and stir until sauce is hot and bubbling, and shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes.
  • Serve sauce over fettuccine and garnish with Parmesan cheese.

Nutrition Facts : Calories 464.2 calories, Carbohydrate 47.6 g, Cholesterol 110.1 mg, Fat 22.2 g, Fiber 3.2 g, Protein 20.9 g, SaturatedFat 7.5 g, Sodium 696.9 mg, Sugar 5 g

EASY AND TASTY PASTA WITH SHRIMP AND ASPARAGUS



Easy and Tasty Pasta with Shrimp and Asparagus image

I am completely addicted to this shrimp, asparagus, and pasta recipe. It is easy, yet elegant!

Provided by ILYTAT

Categories     Main Dish Recipes     Pasta     Shrimp

Time 30m

Yield 6

Number Of Ingredients 8

1 (16 ounce) package penne pasta
1 pound cooked, ready-to-eat jumbo shrimp
½ cup olive oil
1 pound fresh asparagus, trimmed and cut into thirds
1 teaspoon red pepper flakes, or to taste
4 cloves garlic, finely chopped
¼ cup grated Parmesan cheese
salt and ground black pepper to taste

Steps:

  • Bring a large pot of water to a boil. Add pasta and cook, stirring occasionally, for 8 minutes. Add cooked shrimp. Cook until shrimp is heated through and pasta is tender yet firm to the bite, 2 to 3 minutes.
  • Meanwhile, heat olive oil in a large skillet over medium heat. Add asparagus and red pepper flakes; cook for 3 minutes, stirring frequently. Add garlic and continue to cook until asparagus is tender yet firm to the bite, another 4 to 5 minutes.
  • Drain pasta and shrimp; transfer to a large serving bowl. Add cooked asparagus and Parmesan cheese; stir well to combine. Season with salt and pepper and serve immediately.

Nutrition Facts : Calories 535 calories, Carbohydrate 58.3 g, Cholesterol 150.5 mg, Fat 21.7 g, Fiber 4.2 g, Protein 28.9 g, SaturatedFat 3.7 g, Sodium 252.4 mg, Sugar 4 g

LINGUINE WITH SHRIMP, ASPARAGUS AND CHERRY TOMATOES



Linguine with Shrimp, Asparagus and Cherry Tomatoes image

Provided by Giada De Laurentiis

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 14

Kosher salt
1 pound linguine
2 tablespoons extra-virgin olive oil
Two 12-ounce bags cherry tomatoes, stemmed and halved
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried crushed red pepper
3 large cloves garlic, flattened and chopped
1/2 cup dry white wine
1 pound asparagus, trimmed, stalks cut on a diagonal into 1 to 1 1/2-inch pieces
1 pound large shrimp, peeled and deveined
1/2 cup chopped fresh basil
1/2 cup chopped fresh mint
2 teaspoons chopped fresh oregano

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and place in a large bowl.
  • Heat the oil in a large deep skillet over medium-high heat. Add the tomatoes, 1/4 teaspoon of salt and 1/4 teaspoon of black pepper. Cook, stirring occasionally, until softened, about 2 minutes. Add the crushed red pepper flakes and garlic. Cook for 30 seconds until aromatic. Add the wine and asparagus. Bring to a boil and simmer for 5 minutes.
  • Sprinkle the shrimp with the remaining 1/4 teaspoon of salt and 1/4 teaspoon black pepper. Add the shrimp to the pan and continue to simmer until the shrimp is cooked through, 5 to 7 minutes. Stir in the basil, mint and oregano.
  • Pour the sauce over the pasta and toss to combine. Serve immediately.

WHOLE-WHEAT LINGUINE WITH SHRIMP, ASPARAGUS, AND CHERRY TOMATOES



Whole-Wheat Linguine with Shrimp, Asparagus, and Cherry Tomatoes image

This colorful, beautiful summery dish feeds a small crowd. It is one of those impressive, company-is-coming-over dishes that still comes together quickly on a weeknight.

Provided by Giada De Laurentiis

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 13

1 pound whole-wheat linguine
2 tablespoons extra-virgin olive oil
3 large garlic cloves, chopped
1/2 teaspoon crushed red pepper flakes
2 pints cherry tomatoes, stemmed and halved
1/2 cup dry white wine, such as pinot grigio
1 pound asparagus, stalks cut on the diagonal into 1- to 1 1/2-inch pieces
1 pound large shrimp, peeled and deveined
1/2 cup chopped fresh mint leaves
1/2 cup chopped fresh basil leaves
2 teaspoons chopped fresh oregano leaves
1/2 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, 8 to 10 minutes. Drain and transfer to a large bowl.
  • Meanwhile, in a large, deep skillet, heat the oil over medium-high heat. Add the garlic and red pepper flakes. Stir until aromatic, 30 seconds. Add the tomatoes and cook, stirring occasionally, until they soften, about 2 minutes. Using a fork, lightly mash the tomatoes. Add the wine and asparagus. Bring to a boil, lower the heat, and simmer for 5 minutes. Add the shrimp and continue to simmer until the shrimp are cooked through, 5 to 7 minutes. Stir in the mint, basil, oregano, salt, and pepper.
  • Pour the sauce over the pasta and toss to combine. Serve immediately.

Nutrition Facts : Calories 427 calorie, Fat 6 grams, SaturatedFat 1 grams, Sodium 248 milligrams, Carbohydrate 65 grams, Fiber 11 grams, Protein 24 grams, Sugar 4 grams

ASPARAGUS AND SHRIMP LINGUINE



Asparagus and Shrimp Linguine image

This recipe is from Campbell's Soup (campbellsoup.ca) and it was very well received at our house. The only changes I made was to add more fresh basil and using whole wheat pasta. The recipe says that this feeds 4 people, but we have leftovers for tomorrow night.

Provided by Eldeevee

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

8 ounces linguine, broken in half
2 cups asparagus, cut into 1-inch pieces
2 tablespoons olive oil
1 cup yellow bell pepper, sliced
3 garlic cloves, minced
2 tablespoons fresh basil, chiffonade
1 cup chicken broth, Campbell's
1/2 lb shrimp
1/2 teaspoon hot pepper sauce
1/4 teaspoon fresh ground pepper

Steps:

  • 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.

Nutrition Facts : Calories 355.1, Fat 8.8, SaturatedFat 1.3, Cholesterol 71.4, Sodium 540.5, Carbohydrate 50.2, Fiber 4.1, Sugar 2.9, Protein 19.1

ASPARAGUS SHRIMP LINGUINE



Asparagus Shrimp Linguine image

My family really enjoys asparagus and shrimp. We often have this on busy weeknights because its healthy and cooks quickly. -Ehnes Wannetta, Eagle Bend, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

6 ounces uncooked whole wheat linguine
1 pound fresh asparagus, trimmed and cut into 1/2-inch pieces
2 tablespoons olive oil
1 medium onion, chopped
1-1/2 pounds uncooked shrimp (26-30 per pound), peeled and deveined
4 garlic cloves, minced
1/4 cup reduced-sodium chicken broth
4 wedges The Laughing Cow garlic and herb Swiss cheese
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese

Steps:

  • In a large saucepan, cook linguine according to package directions, adding asparagus during the last 3 minutes of cooking., Meanwhile, in a large skillet, heat oil over medium-high heat. Add onion; cook and stir 6-8 minutes or until tender. Add shrimp and garlic; cook 2-4 minutes longer or until shrimp turn pink. Stir in broth; cook over medium heat 1-2 minutes or until liquid is almost evaporated. Add Swiss cheese, lemon juice, salt and pepper; stir until cheese is melted., Drain linguine and asparagus, reserving 1/4 cup pasta water. Stir linguine and asparagus into shrimp mixture, adding enough reserved pasta water to moisten pasta. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 444 calories, Fat 16g fat (5g saturated fat), Cholesterol 221mg cholesterol, Sodium 685mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 6g fiber), Protein 38g protein. Diabetic Exchanges

LINGUINE WITH SHRIMP AND ASPARAGUS



Linguine with Shrimp and Asparagus image

Categories     Milk/Cream     Vodka     Pasta     Shellfish     Tomato     Shrimp     Asparagus     Spring     Bon Appétit

Yield Makes 4 Servings

Number Of Ingredients 10

1/4 cup (1/2 stick) butter
1 pound uncooked medium shrimp, peeled, deveined
1 cup sliced shallots (about 3 large shallots)
16 asparagus spears, trimmed, cut into 1-inch pieces
1 pound plum tomatoes, peeled, seeded, chopped
1 cup whipping cream
1/2 cup vodka
1/2 cup sliced drained oil-packed sun-dried tomatoes (about 2 ounces)
12 ounces linguine
1/4 cup thinly sliced fresh basil

Steps:

  • Melt 1/4 cup butter in large skillet over medium-high heat. Add shrimp; sautée until opaque in center, about 2 minutes. Using slotted spoon, transfer shrimp to bowl. Add shallots and asparagus to saucepan; sautée until shallots are tender and slightly brown, about 3 minutes. Add plum tomatoes, cream, vodka and sun-dried tomatoes. Simmer until tomatoes are tender, about 4 minutes. Add shrimp; toss to coat.
  • Meanwhile, cook linguine in large pot of boiling salted water until tender but still firm to bite. Drain well, reserving 1/2 cup cooking liquid. Return pasta and reserved cooking liquid to pot. Add sauce; toss to coat. Season with salt and pepper. Transfer to serving dish. Sprinkle with basil and serve.

ASPARAGUS LINGUINE



Asparagus Linguine image

Pasta and asparagus are tossed together in this mildly-seasoned side dish that makes any appealing partner to poultry or fish. "I lightened up the original recipe by reducing the amount of butter and substituting olive oil," informs Carolyn DiPasquale of Middletown, Rhode Island.

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 11

6 ounces uncooked linguine
1 small onion, chopped
2 garlic cloves, minced
1 tablespoon olive oil
2 teaspoons butter
1/2 pound fresh asparagus, trimmed and cut into 1/2-inch pieces
2 tablespoons white wine or chicken broth
2 tablespoons grated Parmesan cheese
1 tablespoon lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Cook linguine according to package directions. Meanwhile, in a nonstick skillet, saute the onion and garlic in oil and butter until tender. Add asparagus; cook and stir for 2 minutes or until crisp-tender. Add wine or broth; cook and stir for 1-2 minutes or until liquid is reduced. Remove from the heat., Drain linguine; add to asparagus mixture. Add remaining ingredients; toss to coat. Serve immediately.

Nutrition Facts : Calories 245 calories, Fat 7g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 217mg sodium, Carbohydrate 36g carbohydrate (0 sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges

ARTICHOKE SHRIMP LINGUINE



Artichoke Shrimp Linguine image

With its hint of garlic and a delicate wine sauce, this seafood sensation will have artichoke lovers asking for seconds. Toss in some sliced olives for added umph. We round out the menu with rolls and key lime pie. -Daniel Spengler, Seattle, Washington

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 12

4 ounces uncooked linguine
1/2 cup chopped sweet red pepper
1-1/2 teaspoons minced garlic
1 green onion, chopped
2 tablespoons olive oil
4-1/2 teaspoons butter
12 ounces uncooked medium shrimp, peeled and deveined
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1/4 cup white wine or chicken broth
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon Creole seasoning

Steps:

  • Cook the linguine according to package directions. Meanwhile, in a large saucepan, saute the red pepper, garlic and onion in oil and butter until vegetables are crisp-tender. Add the shrimp; saute until shrimp turn pink. Stir in the remaining ingredients; heat through. Drain linguine; serve with shrimp mixture.

Nutrition Facts : Calories 638 calories, Fat 25g fat (8g saturated fat), Cholesterol 275mg cholesterol, Sodium 1257mg sodium, Carbohydrate 58g carbohydrate (3g sugars, Fiber 3g fiber), Protein 40g protein.

LINGUINE WITH SHRIMP AND ASPARAGUS



Linguine With Shrimp and Asparagus image

Provided by Moira Hodgson

Categories     dinner, pastas, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 10

1 pound shrimp
2 leeks, sliced and rinsed
1 clove garlic, minced
3 tablespoons olive oil
2 cups chopped Italian tomatoes
1 teaspoon thyme
1 cup water
1 pound asparagus
2 tablespoons chopped Italian parsley
1 pound fresh linguine

Steps:

  • Put shrimp in cold salted water for half an hour. Remove and peel.
  • Saute leeks and garlic in two tablespoons olive oil until soft. Add tomatoes, thyme and water and simmer gently for 20 minutes.
  • Meanwhile, cut asparagus into one-and-a-half-inch pieces and briefly steam until bright green. Set aside.
  • Add shrimp to sauce, cook through, then add asparagus and parsley. Correct seasoning.
  • Cook linguine in six quarts boiling salted water until al dente (takes only a few minutes). Drain, place in heated bowl and toss with one tablespoon olive oil. Drain linguine and toss with sauce. Serve immediately. Needs no cheese.

Nutrition Facts : @context http, Calories 375, UnsaturatedFat 7 grams, Carbohydrate 51 grams, Fat 10 grams, Fiber 3 grams, Protein 21 grams, SaturatedFat 1 gram, Sodium 460 milligrams, Sugar 4 grams, TransFat 0 grams

Tips:

  • Use fresh and high-quality ingredients. This will make a big difference in the flavor of your dish.
  • Don't overcook the shrimp. Shrimp cooks quickly, so be careful not to overcook it or it will become tough and rubbery.
  • Add the shrimp to the pasta at the end of the cooking process. This will help to prevent the shrimp from overcooking.
  • Use a variety of vegetables. This will add color, flavor, and texture to your dish.
  • Don't be afraid to experiment. There are many different ways to make linguine with shrimp, so feel free to get creative and try different ingredients and flavors.

Conclusion:

Linguine with shrimp is a delicious and versatile dish that can be made with a variety of ingredients. It's a great option for a quick and easy weeknight meal, or for a more special occasion. With a little planning and effort, you can make a linguine with shrimp dish that is sure to impress your friends and family.

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