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.
