The recipe and photography for this post was provided by Carolyn Hodges of The Dinner Shift.
This festive pasta is fast to prepare and fun to serve, making it a perfect dinner option for the busy holiday season. Whether you’re including this on your weeknight dinner menu or plan to serve it as a holiday main dish, it’s sure to make any table feel special. What’s more, this Confetti Shrimp Linguine can be prepped ahead of time and assembled in about 15 minutes. Chop the vegetables up to 3 days in advance and refrigerate until ready to cook.
With simple pasta dishes like this one, using high quality ingredients will make all the difference. I’ve recently discovered Minerva Dairy products at Heinen’s and couldn’t be more impressed. Their butters are made in Minerva, Ohio and slow churned in small batches, resulting in a richer, more flavorful butter. I’m using their Sea Salt Butter in this pasta and it pairs perfectly with Heinen’s grated parmesan, garlic, fresh lemon and basil.
- 1 lb. linguine pasta
- 1 ½ lbs. raw shrimp, peeled and deveined
- ½ tsp. salt
- ¼ tsp. black pepper
- 4 Tbsp. Minerva Dairy sea salt butter, divided
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 orange bell pepper, chopped
- 8 oz. asparagus (half a bunch), chopped
- 1 cup frozen peas
- 1 Tbsp. minced garlic
- ¼ tsp. red pepper flakes
- Zest and juice of 1 lemon
- ⅓ cup grated parmesan cheese, plus more to serve
- ¼ cup fresh basil, chopped
- Cook the linguine in salted water according to package instructions. Drain and set aside.
- Season the shrimp with the salt and pepper.
- In a large 12-inch skillet, melt 1 Tbsp. of butter over medium heat. Add the shrimp and sauté until cooked through, about 2 – 3 minutes. Remove shrimp from pan and set aside.
- Add the remaining 3 Tbsp. of butter to the pan followed by the bell peppers and asparagus. Cook until the peppers are crisp-tender and the asparagus turns bright green, about 3 – 4 minutes.
- Stir in the peas and continue to cook until they are just heated through, then add the garlic and red pepper flakes and cook for 1 more minute. Season the vegetables with salt and pepper to taste.
- Add the cooked pasta and cooked shrimp to the pan and toss well using tongs.
- Toss in the lemon zest, lemon juice (to taste), parmesan and basil. Check for seasonings, then serve topped with more parmesan cheese.