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Ingredients
- 2 SERVINGS
- 8 ounces linguine
- 3 tablespoons olive oil
- 2 garlic cloves, chopped
- 1 tablespoon chopped red jalape�hiles
- 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 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 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.
Season with salt and pepper. Divide pasta between 2 plates.
Garnish with fresh basil leaves and lemon wedges and serve.