Basil Lemon Shrimp Linguine

• 1 lb frozen shrimp
• 6 ounces gluten free pasta, linguine
• 12 teaspoon salt
• 8 ounces asparagus spears, trimmed and cut
• 2 garlic cloves, minced
• 1 tablespoon dried basil
• 1 teaspoon lemon peel
• 14 teaspoon ground black pepper
• 14 cup green onion, sliced
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• basil sprig (optional)
• lemon wedge (optional)

1. Thaw shrimp, if frozen.
2. Peel and devein shrimp, leaving tails intact, if desired.
3. Cook pasta according to package directions in water with 1/4 teaspoons salt, adding asparagus the last 3 minute of cooking; drain and return to pan.
4. Cover and keep warm.
5. Meanwhile, lightly coat a large nonstick skillet with olive oil.
6. Heat over medium heat; add garlic, cook and stir 15 seconds.
7. Add shrimp, basil, lemon peel, and remaining 1/4 teaspoons salt and ground black pepper.
8. Cook and stir for 3 minute or until shrimp turn opaque.
9. Remove from heat.
10. Add shrimp mixture to pasta mixture.
11. Add snipped fresh basil, if using, the green onions, lemon juice, and oil; toss gently to coat.
12. If desired, garnish each serving with basil sprigs and/or lemon wedges.

frozen shrimp, pasta, salt, garlic, basil, lemon peel, ground black pepper, green onion, lemon juice, olive oil, basil, lemon

Taken from www.food.com/recipe/basil-lemon-shrimp-linguine-388145 (may not work)