Shrimp Limone With Pasta & Asparagus

• 12 ounces fettuccine pasta
• 2 lemons
• 4 teaspoons olive oil
• 1 lb raw shrimp, peeled and deveined
• 1 large onion, thinly sliced
• 1 1/2 lbs asparagus spears
• 2 teaspoons garlic, minced
• 3/4 cup cream
• 1 cup basil leaves, cut in strips
• 1/2 cup kalamata olive, pitted

1. Boil pasta as directed. Save 1/3 cup pasta water. Drain pasta; put in a serving bowl.
2. Grate 2 teaspoons lemon zest and squeeze 3 Tablespoons lemon juice from lemons.
3. Heast 2 teaspoons oil in skillet. Add shrimp and saute until just cooked 2-3 minutes. Transfer to a serving bowl with pasta.
4. Heat remaining 2 teaspoons oil in skillet. Add onion; saute until translucent. Add asparagus, garlic, pepper and salt. Saute 2-3 minutes until crisp-tender.
5. Stir in cream, lemon zest and juice, basil and olives; heat through.
6. Pour over pasta and shrimp. Toss and add reserved cooking water to desired consistancy.

pasta, lemons, olive oil, shrimp, onion, garlic, cream, basil, kalamata olive

Taken from www.food.com/recipe/shrimp-limone-with-pasta-asparagus-199479 (may not work)