I created this shrimp and asparagus linguini with a tomato cream sauce because I had a bag of shrimp and a hodge podge of other ingredients in my fridge and pantry. My entire family was head over heals for this dinner. I loved it, too! I served mine over spaghetti squash, and the boys had it with linguini.
I wish I could say this was quick, but it really wasn't. I dirtied up a ton of dishes, too! That said, I'd do it again in a heartbeat. It was worth it.
Cream Sauce - or you can buy a jar of Alfredo
Cut tough ends off of asparagus, and then cut the asparagus into 1 inch pieces. Heat a pan of water to rapid boil. Add asparagus and have a bowl of cold or ice cold water ready. Cook asparagus for approximately 2 minutes until bright green. Remove and immediately plunge them into the bowl of cold water to stop the cooking.
Cook the linguini in the already boiling asparagus water according to package directions
While that's cooking prepare the Cream Sauce. Heat the butter over medium heat, add cream and whisk together. Add cream cheese, garlic powder, and cayenne pepper. Continue cooking over medium heat for 8-10 minutes and bring to a light boil while stirring very frequently. It should thicken nicely. Remove from heat and stir in fresh grated Parmesan cheese. Set aside.
In a skillet, add the can of fire roasted tomatoes and the shrimp. Make sure you've thawed and drained the water off of these well if you're using frozen. Add the cream sauce. Taste test to see if you need that 1/4 teaspoon of salt. I did. Warm through then put the asparagus in the sauce just long enough to heat before serving.
Spoon sauce generously over linguini and top with a little extra Parm cheese! It's so good! Sit back and enjoy.