Linguine with Shrimp, Asparagus, and Basil |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
8 ounces linguine |
3 tablespoons olive oil |
2 garlic cloves, chopped |
1 tablespoon chopped red jalapeño chiles |
1/2 cup dry white wine |
1 tablespoon butter |
12 uncooked large shrimp, peeled and deveined with tails intact |
12 slender asparagus, trimmed, cut diagonally into 1 1/2-inch pieces |
1 tablespoon fresh lemon juice |
2 cups (packed) fresh basil leaves, thinly sliced, plus additional for garnish |
2 lemon wedges |
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. Add garlic and jalapeño; sauté 1 minute. Add wine and butter; boil 2 minutes. Add shrimp, asparagus, and lemon juice. Toss until asparagus is just tender and shrimp are just opaque in center, about 3 minutes.
3. Drain pasta and add to skillet; add 2 cups sliced basil leaves and toss until basil wilts and sauce coats pasta, about 1 minute. Season with salt and pepper. Divide pasta between 2 plates. Garnish with fresh basil leaves and lemon wedges and serve.
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