SHRIMP AND LINGUINE RECIPES RECIPES

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.

Steps:

• Heat the oil in a large skillet over medium-high heat; add the garlic and sauté for 1 minute. Add the oregano and stir to coat. Add the shrimp and sauté until it's bright pink, stirring frequently, about 3 minutes. Add the wine and simmer for 1 minute.
• In a small cup, whisk the cornstarch and the chicken broth until they're blended; add this mixture to the skillet and simmer for 2 minutes, until the sauce thickens. Season to taste with salt and pepper.
• Transfer the cooked linguini to four individual shallow bowls and spoon the shrimp and sauce over top; sprinkle with the parsley and basil. Serve with lemon wedges.
• Per serving: About 1 1/3 cups of pasta, 1/4 cup of sauce, and 3 ounces of shrimp.