Linguine With Shrimp, Asparagus, And Basil
Serves: 4
Rowena Kautzer
1 January 1970
Based on User reviews:
53
Spice
62
Sweetness
43
Sourness
35
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
230 g
Linguine3 tbsps
Olive Oil1 tbsp
Chile (chopped red jalapeño)1 cup
White Wine (dry)1 tbsp
Butter1 tbsp
Lemon Juice (fresh)Directions:
1
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally
2
Meanwhile, heat oil in heavy large skillet over medium-high heat
3
Add garlic and jalapeño; sauté 1 minute
4
Add wine and butter; boil 2 minutes
5
Add shrimp, asparagus, and lemon juice
6
Toss until asparagus is just tender and shrimp are just opaque in center, about 3 minutes
7
Drain pasta and add to skillet; add 2 cups sliced basil leaves and toss until basil wilts and sauce coats pasta, about 1 minute
8
Season with salt and pepper
9
Divide pasta between 2 plates
10
Garnish with fresh basil leaves and lemon wedges and serve
11
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally
12
Meanwhile, heat oil in heavy large skillet over medium-high heat
13
Add garlic and jalapeño; sauté 1 minute
14
Add wine and butter; boil 2 minutes
15
Add shrimp, asparagus, and lemon juice
16
Toss until asparagus is just tender and shrimp are just opaque in center, about 3 minutes
17
Drain pasta and add to skillet; add 2 cups sliced basil leaves and toss until basil wilts and sauce coats pasta, about 1 minute
18
Season with salt and pepper
19
Divide pasta between 2 plates
20
Garnish with fresh basil leaves and lemon wedges and serve