This recipe comes from The Potluck Cookbook. If you don't care for shrimp, don't worry. This would be excellent with chicken or all veggies. It will take longer for the water to boil for the pasta than it does for this dish to come together. Perfect for a weeknight supper!
2 lb. fresh or frozen shrimp, shelled and deveined
12 oz. dried linguine or fettuccine
1 lb. fresh asparagus spears, trimmed and cut diagonally into 1 inch pieces
4 T. olive oil, divided
4 cloves garlic, minced
2 cups thinly sliced, red, yellow, orange and/or green bell peppers
2 t. lemon zest
1/2 t. salt
1/2 t. black pepper
1/2 cup snipped fresh basil
1/2 cup sliced green onions
1/4 cup lemon juice
red pepper flakes (optional)
lemon wedges (optional)
Thaw shrimp, if frozen. Leave tails on if desired. Rinse shrimp, pat dry with paper towels and set aside.
Cook pasta according to package directions, adding asparagus during the last three minutes of cooking.
Drain. Return pasta mixture to hot pan; cover and keep warm.
Meanwhile, heat 2 T. olive oil over medium heat. Add garlic, stir and cook for 15 seconds.
Add pepper strips. Cook and stir for 2 minutes or until crisp tender.
Add shrimp, lemon zest, salt and pepper.
Cook and stir for two mintues or until shrimp are opaque. Remove from heat.
Add shrimp mixture to warm pasta mixture. Add snipped fresh basil, the green onions, lemon juice and remaining olive oil. Toss gently to coat.
Transfer to serving bowl. If desired, garnish with red pepper flakes, lemon wedges and additional basil.