| 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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