{"id":5898,"date":"2021-05-07t11:53:22","date_gmt":"2021-05-07t11:53:22","guid":{"rendered":"\/\/www.bulkreeftv.com\/?p=5898"},"modified":"2021-05-07t21:02:51","modified_gmt":"2021-05-07t21:02:51","slug":"linguine-with-wild-gulf-shrimp-asparagus","status":"publish","type":"post","link":"\/\/www.bulkreeftv.com\/linguine-with-wild-gulf-shrimp-asparagus\/","title":{"rendered":"linguine with wild gulf shrimp &#038; asparagus"},"content":{"rendered":"<p><em>serves 2<\/em><\/p>\n<ul>\n<li>3\/4 lb. large wild gulf shrimp (21-25 count per lb.) peeled and deveined<\/li>\n<li>1\/2 lb. dried linguine<\/li>\n<li>3\/4 lb. asparagus, tough bottoms trimmed, cut into 2 inch pieces<\/li>\n<li>4 t extra virgin olive oil<\/li>\n<li>1\/4 cup dry white wine<\/li>\n<li>3-4 cloves garlic, minced<\/li>\n<li>juice of 1\/2 lemon<\/li>\n<li>1\/4 t crushed red pepper flakes<\/li>\n<li>reggiano parmesan, enough to grate about a tablespoon over top of pasta<\/li>\n<li>1 t italian parsley, chopped for garnish<\/li>\n<\/ul>\n<p>blanch asparagus pieces in boiling water for 30 seconds, drain and set aside.<\/p>\n<p>bring a large pot of water up to boil, with a pinch of salt, and boil linguine for about 7 minutes or until al dente, drain and put aside.<\/p>\n<p>while pasta is cooking, in a large heavy duty pan or skillet over med-high heat add olive oil and when sizzling hot add garlic and red pepper flakes.\u00a0stir until garlic softens, add shrimp and stir-fry for about 3 minutes. add asparagus and stir-fry another 1 minute.<\/p>\n<p>add white wine, lemon juice and stir to reduce sauce a bit until shrimp is just opaque in the center. add linguine to pan and toss to mix.<\/p>\n<p>transfer to bowl and add a light drizzle of olive oil, season with salt and pepper to taste, add some more pepper flakes if you&#8217;d like it a bit spicier.\u00a0grate reggiano parmesan over and garnish with chopped italian parsley.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>serves 2 3\/4 lb. large wild gulf shrimp (21-25 count per lb.) peeled and deveined 1\/2 lb. dried linguine 3\/4 lb. asparagus, tough bottoms trimmed, cut into 2 inch pieces 4 t extra virgin olive oil 1\/4 cup dry white wine 3-4 cloves garlic, minced juice of 1\/2 lemon 1\/4 t crushed red pepper flakes<br \/><a class=\"moretag\" href=\"\/\/www.bulkreeftv.com\/linguine-with-wild-gulf-shrimp-asparagus\/\">+ read more<\/a><\/p>\n","protected":false},"author":4,"featured_media":6002,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14],"tags":[100,21],"aioseo_notices":[],"_links":{"self":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/posts\/5898"}],"collection":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/comments?post=5898"}],"version-history":[{"count":0,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/posts\/5898\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/media\/6002"}],"wp:attachment":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/media?parent=5898"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/categories?post=5898"},{"taxonomy":"post_tag","embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/tags?post=5898"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}