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Thursday, February 17 2011
1 poundfresh or frozen large shrimp in shells
6 ouncesdried linguini or fettuccine
1/2 teaspoonsalt
8 ouncesfresh asparagus spears, trimmed and cut diagonally into 1-inch pieces
  Nonstick cooking spray
2 clovesgarlic, minced
1 cupthin red, yellow, and/or green sweet pepper strips
1/4 cupsnipped fresh basil or 1 tablespoon dried basil, crushed
1 teaspoonfinely shredded lemon peel
1/4 teaspoonground black pepper
1/4 cupsliced green onions
2 tablespoonslemon juice
1 tablespoonolive oil
  Fresh basil sprigs (optional)
  Lemon wedges (optional)

1. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired.

2. Cook pasta according to package directions in water with 1/4 teaspoon of the salt, adding asparagus the last 3 minutes of cooking; drain and return to pan. Cover and keep warm.

3. Meanwhile, lightly coat a large nonstick skillet with nonstick cooking spray. Heat over medium heat; add garlic; cook and stir 15 seconds. Add pepper strips; cook and stir 2 minutes or until crisp-tender. Add shrimp, dried basil, if using, lemon peel, remaining 1/4 teaspoon salt, and ground black pepper. Cook and stir for 3 minutes or until shrimp turn opaque. Remove from heat.

4. Add shrimp mixture to pasta mixture. Add snipped fresh basil, if using, the green onions, lemon juice, and oil; toss gently to coat. Transfer to serving plates. If desired, garnish each serving with basil sprigs and/or lemon wedges. Makes 4 (1 1/2-cup) servings.

 
Posted by: Send a Meal AT 10:02 am   |  Permalink   |  0 Comments  |  Email
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