Linguine with Shrimp, Asparagus, and Basil
From Bon Appétit [1]
Ingredients
- 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
Directions
- 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.
Serves 2.
Information
- Category
- Main Dishes, Shellfish
- Cuisine
- North American