| 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
Melt 1/4 cup butter in large skillet over medium-high heat. Add shrimp; sautée 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 Appétit June 1997 Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Feb 24, 1998
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