Linguine with shrimp and asparagus

Yield: 1 Servings

Measure Ingredient
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 Vodka
½ cup Sliced drained oil-packed sun-dried tomatoes; (about 2 ounces)
12 ounces Linguine
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

Bon Appétit

June 1997

Posted to recipelu-digest by Sandy <sandysno@...> on Feb 24, 1998

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