We love asparagus all year long here at HelloFresh, and this dish combines some of our favourite summer pairings. Shrimp, asparagus and dill combine in this delicious summery linguine pasta dish!
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Vegetable Broth Concentrate
Dijon Mustard(ContainsMustard/Moutarde, Sulphites/Sulfite)
Salt and Pepper*
Before starting, preheat your broiler to high.In a large pot, add 10 cups warm water and 2 tsp salt. Cover and bring to a boil over high heat. Wash and dry all produce. Add linguine to the pot of boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.When pasta is tender, reserve 1/2 cup pasta water (dbl for 4 ppl), then drain and return to the same pot.
Trim and discard the bottom 1-inch from asparagus and cut into 1-inch pieces. Roughly chop the dill. Peel, then mince or grate the garlic. Drain, then rinse the shrimp. Pat the shrimp dry with paper towels.
Toss the shrimp and asparagus with 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season both with salt and pepper. Broil in the middle of the oven, until shrimp is cooked through and asparagus is tender crisp, 5-6 min.**
While the shrimp broils, heat a large non-stick pan over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl) and stir to melt, 1 min. Add the onions and garlic. Cook, stirring occasionally, until softened, 3-4 min. Whisk in the reserved pasta water, mustard and broth concentrate(s). Cook, stirring often, until slightly reduced, 1-2 min. Remove pan from heat.
Whisk the sour cream and half the dill into the sauce. Add the shrimp, peas and asparagus to the pot with the linguine. Pour over the sauce from the pan. Toss to combine. Season with salt and pepper.
Divide the pasta between bowls. Sprinkle over the remaining dill.