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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I perfectly remember the first time Judy made this recipe. She was so exited. She loved it. Ingredients:
16 ounces linguine |
10 tablespoons olive oil |
1 bunch asparagus, cut onto 2-inch pieces |
1 lb medium shrimp, peeled and divined |
1/3 cup lemon juice |
2 tablespoons dill, chopped |
2 tablespoons prepared mustard |
1 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. Cook linguine al dente.
2. Meanwhile in a 12 inch skillet heat 2 tablespoons olive oil, add asparagus and cook until crisp tender, stirring occasionally. With slotted spoon remove asparagus to a large bowl.
3. Heat 4 tablespoons of oil in skillet to medium high heat; add shrimp. Cook shrimp about 3 minutes, until pink. Remove shrimp to bowl with asparagus.
4. Add to bowl, lemon juice, dill, mustard salt and pepper and remaining 4 tablespoons of olive oil. Toss to mix well.
5. Drain pasta; toss with shrimp mixture until thoroughly combined.
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