Thursday, July 17, 2008

Linguine for Supper

I sort of combined several existing recipes to come up with a yummy meal tonight:

Linguine with Shrimp and Asparagus

3/4 lb ~ 1 lb. linguine
3/4 lb. fresh shrimp, shelled and deveined
1 bunch fresh asparagus, cut into 2" lengths
3 Tbsp. olive oil
3 Tbsp. butter
1 tsp. minced garlic (1 clove)
1/2 cup fresh shredded Parmesan
salt and freshly ground black pepper, red pepper flakes, to taste

Cook linguine (about 10 minutes after water boils.) Drain, reserving about 1/2 cup pasta water. Meanwhile, in skillet, heat oil and butter. Saute asparagus and a sprinkle of salt, covered, till asparagus begins to brown slightly. Add shrimp and cook till pink. Add garlic and cook till brown. Add a little pasta water. Turn off heat and add parmesan. Place linguine on plates and ladle shrimp and asparagus sauce over it. Sprinkle with more cheese and black or red pepper flakes. Serves 3~4 people.

1 comment:

Carrie Penny said...

That is very much like something I make around here! I add a lot more garlic, onions and sometimes a little hot pepper, but isn't it just devine! It is also great w/ a splash of wine and a little lump crab meat!!