Linguine With Shrimp And Asparagus

The culture to which (the church) would conform in order to be relevant becomes so inextricably entwined with antagonism to the Gospel that to conform to it must mean a loss of the Gospel itself. In such a day, we must re-hear the Bible and re-imagine the concept of successful ministry not as necessarily immediately fruitful but as demonstrably faithful to God’s Word… Simply put, we need churches that are self-consciously distinct from the culture. We need churches in which the key indicator of success is not evident results but persevering biblical faithfulness. We need churches that help us recover those aspects of Christianity that are distinct from the world, and that unite us.

Mark Dever

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy			1	Servings

INGREDIENTS

1/4	c	1/2 stick butter
1	lb	Uncooked medium shrimp
		peeled deveined
1	c	Sliced shallots, about 3
		large shallots
16		Asparagus spears, trimmed
		cut into 1-inch pieces
1	lb	Plum tomatoes, peeled
		seeded chopped
1	c	Whipping cream
1/2	c	Vodka
1/2	c	Sliced drained oil-packed
		sun-dried tomatoes
		about
		2 ounces
12	oz	Linguine
1/4	c	Thinly sliced fresh basil

INSTRUCTIONS

1998    
Melt 1/4 cup butter in large skillet over medium-high heat. Add
shrimp; sautÃ©e until opaque in center, about 2 minutes. Using  slotted
spoon, transfer shrimp to bowl. Add shallots and asparagus to
saucepan; saut until shallots are tender and slightly brown, about 3
minutes. Add plum tomatoes, cream, vodka and sun-dried tomatoes.
Simmer until tomatoes are tender, about 4 minutes. Add shrimp; toss  to
coat.  Meanwhile, cook linguine in large pot of boiling salted water
until  tender but still firm to bite. Drain well, reserving 1/2 cup
cooking  liquid. Return pasta and reserved cooking liquid to pot. Add
sauce;  toss to coat. Season with salt and pepper. Transfer to serving
dish.  Sprinkle with basil and serve.  Makes 4 Servings  Bon AppÃ©tit
June 1997  Posted to recipelu-digest by Sandy <sandysno@pctech.net> on
Feb 24,

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