al dente lemon chive fettuccine with shrimp and asparagus

serves 6

12 oz. bag of Al Dente Pasta

1/3 cup olive oil

3 garlic cloves, chopped

1/2 cup white wine (or broth)

1 tbsp. butter

1.5 lbs. uncooked large shrimp, peeled and deveined

15 asparagus, trimmed, cut diagonally into 2 inch pieces

2 tbsp. lemon juice

1/4 cup toasted almonds or pinenuts

salt and pepper to taste

garnish with fresh parsley or basil and lemon wedges

Directions:

Heat olive oil in large skillet over medium high heat. Add garlic; saute just one minute being careful to not burn garlic. Add wine and butter; boil 2 minutes. Add shrimp, asparagus and lemon juice, tossing until asparagus is tender and shrimp are opaque in center, about 3 minutes.

Meanwhile, bring large pot of water to a boil. Add pasta and salt, testing after 3 minutes. When pasta is tender but firm, drain and add to skillet.

Season with salt and pepper. Garnish and serve.

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