Shelly's Recipe

SHRIMP AND ASPARAGUS ON LINGUINE

Category: Pasta - Seafood

1 lb shelled and de-veined large shrimp
3/4 tsp salt, divided
1/4 tsp freshly ground pepper
3 tbsp butter, divided
12 oz thin linguine, cooked according to pkg directions (you can use any kind of pasta)
2 lemons
1/3 cup chopped shallots (I use green onion)
1 (14 1/2 oz) can chicken broth
1 bunch (1 lb) asparagus, trimmed & sliced
2 tbsp snipped chives

Heat water for pasta. Toss shrimp with 1/2 tsp salt and the pepper. Melt 1 Tbsp butter in a 12 inch skillet over high heat. Cook shrimp, 1 minute per side; transfer to a bowl. Start to cook pasta. Grate enough lemon peel to equal 1 tsp; squeeze 1/4 cup lemon juice. Melt remaining 2 Tbsp butter in skillet. Add shallots, cook until golden.

Add broth, lemon juice and remaining 1/4 tsp salt. Boil for 2 minutes then add the shrimp and remove from heat. Add asparagus to pasta during last 2 minutes of cooking; drain both. Toss in bowl with shrimp, lemon peel and chives. Makes 4 servings.