Linguine with Shrimp and Veggies

Another post from my new cookbook The Food You Crave by Ellie Krieger. This made for a very tasty lunch today!

Notes: 

• Since I can't go out and purchase a bottle of white wine and I didn't have any on hand I used veggie broth and a couple splashes of white grape juice instead.
• I used spaghetti instead of linguine because it's what I had on hand.
  

Yield: 4 servings

Ingredients:

• 3/4 box (12 oz) linguine
• 2 Tbls. olive oil
• 1 bunch (~1 lb) asparagus, woody bottoms removed and cut into 1-inch pieces
• 2 cloves garlic, minced (about 2 tsp)
• 1 lb. large shrimp, peeled and deveined
• 1/3 cup fresh lemon juice
• 1/2 cup dry white wine
• 1 cup chopped fresh flat-leaf parsley
• 1 pint cherry tomatoes, cut in half
• 1/4 cup freshly grated Parmesan cheese
• Salt and freshly ground black pepper to taste

Directions:

Cook the linguine according to the package directions. Drain, reserving 1 cup of the pasta water.

Meanwhile, heat the oil in a large skillet over medium-high heat. Add the asparagus and garlic and cook for 2 minutes. Add the shrimp and cook until they turn pink and the asparagus is tender but firm, 3 to 4 minutes. Remove shrimp mixture from the pan and set aside.

Combine the lemon juice, wine, and reserved pasta water in hte skillet over medium-high heat. Let simmer until the liquid is reduced by about half. Return the shrimp and asparagus to the pan and stir in the parsley. Add the drained linguine, tossingto combine. Add the tomatoes and toss. Sprinkle with cheese, season with salt and pepper, and serve.