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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


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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