Friday, June 30, 2017

6-30-17 Linguine with shrimp and asparagus


1.     Linguine
2.     Asparagus
3.     Shrimp
4.     Olive oil
5.     Onion
6.     Garlic
7.     Celery
8.     Fresh lemon juice
9.     White wine
10. Butter
11. Heavy whipping cream
12. Fresh Dill


Cook the onion and celery in olive until it softens, then add the garlic and cook for several minutes.  Add the shrimp, asparagus, Dill, some wine and lemon juice and cook over low heat. Before the past is ready, add some butter and cream to the sauce.  When the pasta is ready, add it to the sauce and mix well.  Garnish with more fresh dill.


The next time I do this I will nuke the asparagus and add it to the sauce at the very end, so it preserves its fresh looking green color.  And there will be a next time because this was very good. 

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