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Linguine with Shrimp and Asparagus
Linguine with Shrimp and Asparagus
(Linguine con Gamberetti e Asparagi)
 
 
Ingredients:

1/4 cup (1/2 stick) butter
1 lb uncooked medium shrimp, peeled, deveined
1 cup sliced shallots (about 3 large shallots)
16 asparagus spears, trimmed, cut into 1-inch pieces
1 lb plum tomatoes, peeled, seeded, chopped
1 cup whipping cream
1/2 cup vodka
1/2 cup sliced drained oil-packed sun-dried tomatoes (about 2 ounces)

12 ounces linguine
1/4 cup thinly sliced fresh basil

Directions:

Melt 1/4 cup butter in large skillet over medium-high heat.

Add shrimp; saute until opaque in center, about 2 minutes.

Using slotted spoon, transfer shrimp to bowl.

Add shallots and asparagus to saucepan; saute until shallots are tender and slightly brown, about 3 minutes.

Add plum tomatoes, cream, vodka and sun-dried tomatoes.

Simmer until tomatoes are tender, about 4 minutes.

Add shrimp; toss to coat.

Meanwhile, cook linguine in large pot of boiling salted water until 'al dente'.

Drain well, reserving 1/2 cup cooking liquid.

Return pasta and reserved cooking liquid to pot.

Add sauce; toss to coat.

Season with salt and pepper.

Transfer to serving dish.

Sprinkle with basil and serve. Makes 4 servings.

That's it!
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