Linguine with Shrimp and Asparagus

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Linguine with Shrimp and Asparagus Ingredients

1/4 c (1/2 stick) butter	1 c Whipping cream
1 lb Uncooked medium shrimp;	1/2 c Vodka
1 c Sliced shallots; (about 3	1/2 c Sliced drained oil-packed
16 Asparagus spears; trimmed,	12 oz Linguine
1 lb Plum tomatoes; peeled,	1/4 c Thinly sliced fresh basil

Instructions for Linguine with Shrimp and Asparagus

Melt 1/4 cup butter in large skillet over medium-high heat. Add shrimp; saut?e 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 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. Makes 4 Servings Bon App?tit June 1997 Posted to recipelu-digest by Sandy on Feb 24, 1998

Main Ingredient: ShrimpCuisine: Uncategorized

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