Linguine with shrimp and asparagus
1 Servings
Ingredients
| Quantity | 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 |
Directions
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