Linguini with Shrimp
- 3/4 pound linguini
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 pound large shrimp, peeled and deveined
- 1/3 cup freshly squeezed lemon juice
- 1/2 cup white wine
- 1 bunch asparagus stalks, trimmed
- Salt and freshly ground black pepper
- 1 cup freshly chopped flat-leaf parsley
- 1 container cherry tomatoes, halved
- Bring a large pot of water to a boil.
- Add the linguini and cook according to the directions on the box.
- Drain, reserving 1 cup of the cooking water.
- Meanwhile, heat the olive oil in a large skillet over a medium-high flame.
- Add the garlic and saute for 1 minute.
- Add the shrimp and cook for 3 to 4 minutes, until the shrimp turn pink.
- Remove the shrimp from the pan and set aside.
- Add the lemon juice, white wine, and the reserved cup water to the skillet.
- Let simmer until the liquid is reduced by about half.
- Salt and saute the asparagus.
- Cut into 1-inch pieces.
- Return the shrimp to the pan and stir in the parsley.
- Add the drained linguini to the shrimp mixture, tossing to combine.
- Add asparagus and tomatoes.
- Season with salt and pepper, to taste.
linguini, olive oil, garlic, shrimp, freshly squeezed lemon juice, white wine, stalks, salt, freshly chopped flatleaf, cherry tomatoes
Taken from www.foodnetwork.com/recipes/ellie-krieger/linguini-with-shrimp-recipe.html (may not work)