|¼ cup||(1/2 stick) butter|
|1 pounds||Uncooked medium shrimp; peeled, deveined|
|1 cup||Sliced shallots; (about 3 large shallots)|
|16||Asparagus spears; trimmed, cut into 1-inch pieces|
|1 pounds||Plum tomatoes; peeled, seeded, chopped|
|1 cup||Whipping cream|
|½ cup||Sliced drained oil-packed sun-dried tomatoes; (about 2 ounces)|
|¼ cup||Thinly sliced fresh basil|
Melt ¼ cup butter in large skillet over medium-high heat. Add shrimp; sautée until opaque in center, about 2 minutes. Using slotted spoon, transfer shrimp to bowl. Add shallots and asparagus to saucepan; saut until shallots are tender and slightly brown, about 3 minutes. Add plum tomatoes, cream, vodka and sun-dried tomatoes. Simmer until tomatoes are tender, about 4 minutes. Add shrimp; toss to coat.
Meanwhile, cook linguine in large pot of boiling salted water until tender but still firm to bite. Drain well, reserving ½ cup cooking liquid.
Return pasta and reserved cooking liquid to pot. Add sauce; toss to coat.
Season with salt and pepper. Transfer to serving dish. Sprinkle with basil and serve.
Makes 4 Servings
Posted to recipelu-digest by Sandy <sandysno@...> on Feb 24, 1998
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