I was excited to make this week's Craving Ellie in My Belly recipe because I love shrimp, garlic, and asparagus. I never thought I would add asparagus to a pasta dish, but it was surprisingly good and crunchy - the perfect bite.
It's also really simple and fairly quick to make. Heat some olive oil in a skillet and sauté the asparagus and garlic. Add the shrimp and cook until pink. Remove mixture and use the same skillet to make the sauce (lemon juice, reserved pasta water, and white wine). Add the mixture back once the sauce is reduced and add parsley and halved cherry tomatoes. Add cooked linguini noodles and toss until combined.
Yum! It also tasted great reheated this week at work. Another plus, my husband also really liked it. I was happy that he did too because this dish has a lot of good brightly colored vegetables.