Shelly's Recipe

SHRIMP AND ASPARAGUS LINGUINI

Category: Pasta - Seafood

1 (8 oz) box linguini
2 tbsp olive oil
1 3/4 cups asparagus
1/2 cup butter
2 garlic cloves, minced
3 oz cream cheese
2 tbsp fresh parsley, chopped
3/4 tsp dried basil
2/3 cup boiling water or dry white wine
1/2 lb peeled, cooked shrimp

Preheat oven to 350. Cook linguini as directed, in boiling water until tender but omit the salt. Drain.

Place asparagus on a baking sheet. Dribble 2 tablespoons of olive oil over asparagus and bake for 7 to 8 minutes, until tender.
Remove from oven and transfer to a plate. Once cool, cut asparagus into medium-sized pieces.

In a large skillet melt 1/2-cup butter with minced garlic. Stir in cream cheese and mix as it melts. Stir in parsley and basil. Simmer for 5 minutes. Mix in boiling water or dry white wine and stir until sauce is smooth.

Add cooked shrimp and asparagus. Stir and heat until evenly warm. Toss cooked pasta with sauce and serve.

Serves 4