Posts Tagged ‘asparagas’

– 1 pound linguine
– 2/3 cup olive oil
– 2/3 cup grated Parmesan
– 1/2 cup fresh lemon juice (about 3 lemons)
– Salt and freshly ground black pepper
– 1 tablespoon lemon zest
– 1/3 cup chopped fresh basil leaves
– Chopped Asparagus (as much as desired)
– Frozen or fresh peeled and deveined shrimp
– 1 clove garlic

– Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes.

– Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.

– Cook asparagus as you normally would. (I use the easy microwave way).

Sautee the shrimp in light olive oil and garlic until pink.

– Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, asparagus, shrimp, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.


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