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