Linguine with Shrimp and Basil

By fetag

Ingredients

• 8 ounces linguine
• 3 tablespoons olive oil
• 2 garlic cloves, chopped
• 1 tablespoon chopped red jalapeño chiles
• 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

Preparation

Step 1

cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally

meanwhile, heat oil in heavy large skillet over medium-high heat

add garlic and jalapeño; sauté 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 center, about 3 minutes

drain pasta and add to skillet

add 2 cups sliced basil leaves and toss until basil wilts and sauce coats pasta, about 1 minute