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Linguine with Shrimp and Asparagus
 
 

8 oz. uncooked linguine ½ lb. asparagus  1 tsp. grated lemon peel  ½ tsp. basil leaves ¼  tsp. Salt 1/3  c. vegetable oil 2 T lemon juice 2 tsp.  Dijon mustard ½ c. sliced black olives 8 oz. (1 cup) medium-sized cooked shrimp ½ medium red bell pepper, cut into julienne strips In large pan heat water to boiling, put asparagus in pan and blanch for 3-4 minutes. Remove from pan and run cold water over asparagus to stop the cooking process. Cook linguine to desired doneness as directed on package.  Drain. In a saucepan, combine lemon peel, basil, salt, oil, lemon juice, mustard and 3 T white wine; mix well and heat till it just boils .  Toss with cooked linguine, olives, shrimp and red pepper; cook 5 minutes or until thoroughly heated. Arrange asparagus spears on-serving platter like spokes of wheel.  Spoon linguine mixture over asparagus spears. 4 servings

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

©1999 Leigh Ann Smyth. Duplication is prohibited.