Linguine With Shrimp In White Wine Cream Sauce

• 1/4 cup (60 ml) olive oil or butter
• 2 shallots, chopped fine
• 1 yellow pepper, diced
• 3/4 cup (175 ml) white wine
• 1-1/2 cups (350 ml) heavy cream
• 1/2 tsp (2 ml). salt
• 1/2 tsp (2 ml). white pepper
• 1/2 tsp (2 ml). black pepper
• 1/4 tsp (1 ml). garlic powder
• 1/4 tsp (1 ml). nutmeg (optional)
• 1/2 tsp (2 ml). lemon zest (optional)
• 15-20 asparagus tips, about 1 long
• 6 quarts (5675 ml) boiling water
• 1/2 cup (125 ml) vegetable oil
• 1 package FRESH linguine
• 20 small-medium uncooked shrimp, peeled
• 2 cups (475 ml) freshly grated parmesan or romano cheese
• chives or parsley for garnish

1. In a large skillet, heat the oil or butter over medium heat.
2. Add the chopped shallots and saute 3 to 5 minutes.
3. Add the chopped yellow pepper and saute another 3 minutes.
4. Turn the heat to high and add the wine.
5. Bring to a boil and cook, stirring, until the wine is reduced by half.
6. Reduce the heat and stir in the cream.
7. Add the seasonings, plus nutmeg and zest if desired, and stir another minute.
8. Add the asparagus and reduce to low heat.
9. Bring the water and oil to a full rolling boil--this should take about 15 minutes, allowing the asparagus to become tender in the sauce.
10. Add the linguine to the water.
11. Add the peeled shrimp to the sauce, stirring occasionally.
12. The shrimp will be done when it turns opaque and pink.
13. When the linguine is done (about 3-5 minutes), drain it and arrange it on plates.
14. Ladle the sauce over the noodles and garnish with chives or parsley.
15. Serve the grated cheese on the side for guests to sprinkle on the pasta.
16. Serve with a fresh green salad.

olive oil, shallots, yellow pepper, white wine, heavy cream, salt, white pepper, black pepper, garlic powder, nutmeg, lemon zest, long, boiling water, vegetable oil, fresh linguine, shrimp, parmesan, chives

Taken from online-cookbook.com/goto/cook/rpage/000F27 (may not work)