Linguine with Shrimp and Asparagus |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1/4 cup (1/2 stick) butter |
1 pound uncooked medium shrimp, peeled, deveined |
1 cup sliced shallots (about 3 large shallots) |
16 asparagus spears, trimmed, cut into 1-inch pieces |
1 pound plum tomatoes, peeled, seeded, chopped |
1 cup whipping cream |
1/2 cup vodka |
1/2 cup sliced drained oil-packed sun-dried tomatoes (about 2 ounces) |
12 ounces linguine |
1/4 cup thinly sliced fresh basil |
Directions:
1. Melt 1/4 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; sautée 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.
2. Meanwhile, cook linguine in large pot of boiling salted water until tender but still firm to bite. Drain well, reserving 1/2 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.
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