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Ingredients
- 8 ounces linguine
- 3 tablespoons olive oil
- 2 garlic cloves, chopped
- 1 tablespoon chopped red jalapeno chilies
- 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
Details
Servings 2
Preparation
Step 1
1.Cook pasta in large pot of boiling salted water intil just tender but still firm to bite, stirring occasionally.
2.Meanwhile, heat oil in heavy large skillet over medium-high heat. Add garlic and jalapeno;saute 1 minute. Add shrimp, asparagus, and lemon juice. Toss untill asparagus is just tender and shrimp are just opaque in center, about 3 minutes.
3.Drain pasta and add to skillet; add 2 cups sliced basil leaves and toss until basil wilts and sause coasts pasta, about 1 minute. Season with salt and pepper. Divide pasta between 2 plates. Garnish with fresh basil leaves and lemon wedges and serve.
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