1 1/2 – 2 lbs. fresh shrimp, peeled and deveined
1 tbsp. olive oil
16 oz. linguine pasta
1/4 cup unsalted butter
5 cloves garlic, minced
1 1/2 cups low sodium chicken broth
1 lb. asparagus, trimmed and cut into 2 pieces
2 tbsp Kinder’s Lemon Pepper Seasoning
2 tbsp. chopped fresh parsley
Grated parmesan to serve
Season shrimp with Cracked Pepper & Lemon Seasoning on both sides. Set aside.
Bring a large pot of salted water to a boil. Cook the linguine until al dente. Drain and cool with cold water.
In a large saute pan, heat oil over medium heat. Add the garlic until fragrant, about one minute.
Add in chicken broth. Reduce heat and simmer until the liquid has reduced by about half.
Add the asparagus, season lightly with Cracked Pepper & Lemon Seasoning. Cook uncovered for about 5 minutes or until crisp, tender, stirring occasionally. Remove from pan.
In the same hot pan, add shrimp and butter. Cook for 1-2 minutes on each side until shrimp are pink and not translucent.
Turn off heat and add pasta and asparagus to the pan. Toss everything to combine and serve with grated parmesan. Top with fresh parsley. Serve and Enjoy.