This fresh spring meal is one of the first dishes I get excited about when asparagus is abundant.
This recipe is for four fairly large servings.
INGREDIENTS
* 1 lb linguine
* 6 tablespoons olive oil
* 2 tablespoon chopped red jalapeno chiles (optional)
* 1/2 cup dry white wine
* 2 tablespoon butter
* 1 lb shrimp, peeled and deveined
* 1 lb asparagus, trimmed, cut diagonally into 1 1/2 inch pieces
* 2 tablespoon fresh lemon juice
* 3 cups fresh basil leaves, thinly sliced, plus more for garnish
* 4 lemon wedges
PREPARATION
Cook pasta in large pot of boiling salted water until al dente.
Meanwhile, heat oil in heavy large skillet over medium-high heat. Add garlic and jalapeno; saute 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 the center, about 3 minutes.
Drain pasta and add to skillet; add basil leaves and toss until basil wilts and sauce coats pasta. Season with salt and pepper. Divide between 4 plates and garnish with fresh basil leaves and lemon wedges and serve.
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