1 (500-gram) pack linguine
1 tablespoon oil
2 tablespoons minced garlic
1 medium onion, minced
1/4 kilo large shrimp, peeled and deveined
1 (250-gram) pack all-purpose cream
1 (300-gram) can cream of mushroom soup
3/4 cup milk
1 chicken bouillon cube
salt and pepper to taste
1/4 kilo asparagus, chopped
1/2 cup grated cheddar cheese
1 In a large pot, cook pasta according to package directions. Drain and set aside.
2 Heat oil in a pan and sauté garlic and onion. Add shrimp and cook until it takes on an orange-red color, about 3 minutes.
3 Add all-purpose cream, cream of mushroom soup, milk, and chicken bouillon cube. Stir and bring to a boil. Season with salt and pepper.
4 Add asparagus and simmer for 2 minutes. Pour over cooked pasta; toss well. Sprinkle grated cheese on top and serve.
Serves 5 to 7 Prep Time 18 minutes Cooking Time 15 minutes
Photography by Miguel Nacianceno | Food Preparation by Divine Enya Mesina | Prop Styling by Liezl Yap | Props from Saizen (spoons and food picks) and Gourdo's (yellow platter) Department Store (utensils)