Case in point: the other day, I bought just a little too much asparagus, reasoning I'd figure out a way to prepare it that would highlight its freshness.
Later that day, I emerged with a casual linguine toss with shrimp, asparagus, and basil that's perfect for every occasion, from a romantic meal to entertaining a dinner party crowd. To see the straightforward recipe,
8 ounces linguine
3 tablespoons olive oil
2 garlic cloves, chopped
1 tablespoon chopped red jalapeño chiles
1/2 cup dry white wine
1 tablespoon butter
12 uncooked large shrimp, peeled and deveined with tails intact
12 slender asparagus, trimmed, cut diagonally into 1 1/2-inch pieces
1 tablespoon fresh lemon juice
2 cups (packed) fresh basil leaves, thinly sliced, plus additional for garnish
2 lemon wedges
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
- Meanwhile, heat oil in heavy large skillet over medium-high heat. Add garlic and jalapeño; sauté 1 minute. Add wine and butter; boil 2 minutes. Add shrimp, asparagus, and lemon juice. Toss until asparagus is just tender and shrimp are just opaque in center, about 3 minutes.
- Drain pasta and add to skillet; add 2 cups sliced basil leaves and toss until basil wilts and sauce coats pasta, about 1 minute. Season with salt and pepper.
- Divide pasta between 2 plates. Garnish with fresh basil leaves and lemon wedges and serve.
- Shellfish, Main Dishes
- North American