Fish &
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BiCoastal Seafood
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Linguine with Shrimp & Asparagus
Ingredients:
1 lbs. medium raw shrimp pieces, peeled and deveined
½ cup vodka
1 cup sliced shallots (about 3 large shallots)
12 ounces linguine
¼ cup butter (½ stick)
1 cup whipping cream
16 asparagus spears, trimmed, cut into 1-inch pieces
2 cloves garlic, crushed
1 pound plum tomatoes, peeled, seeded, chopped
½ cup sliced drained oil-packed sun-dried tomatoes (about 2 ounces)
¼ cup finely chopped fresh basil
Preparation:
Melt ¼ cup butter in large skillet over medium-high heat. Add shrimp; sauté until opaque in center, about 1 - 2 minutes. Using slotted spoon, transfer shrimp to bowl. Add crushed garlic, chopped basil, shallots and asparagus to saucepan; sauté 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 tender but still firm to bite. 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. Serves 4.
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[recipe curtesy of Toppits Quality Frozen Foods]
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