Recipe(tried): Lemon Shrimp Linguini Summer Pasta

Good Morning!!

So sorry I have not been posting lately but I had an awful cold and was feeling so drained...I spent the last three days in bed recuperating and I feel much better now.

This morning Mom and I are going to run some errands around town before the thunderstorms roll in around noon. We sure do need the water....

Tonight's meal is a delighful summer pasta meal that is light and very refreshing, and lately with all the hot, muggy weather, who feels like putting on a big show and heating up the kitchen? Not me. For desert, some nice chunks of cold cantalope will hit the spot nicely.

I am still planning our Fourth Of July Celebration menu...I have all the eating utensils and plates as well as decorative items...the RSVP's are trickling in and I have most of the menu down pat, except for a few items.

Happy Cooking!!! Gina

Lemon Shrimp Linguini Summer Pasta
serves 6

1 lb. linguini
1/2 cup olive oil
zest of 1 lemon
juice of 2 lemons
1 lb. medium shrimp
3 garlic cloves, minced
1/2 cup chopped scallions
1/4 cup fresh chopped parsley
salt and pepper to taste
1/2 lb. fresh asparagus
1/2 cup grated parmesan cheese

Take the shells off the shrimp, devein and heat the olive oil in a large skillet. Saute the shrimp with the garlic until they turn pink. Steam the asparagus until crisp-tender and cut into bite-size pieces.

Cook linguini until al dente in salted boiling water. Drain well. Combine the shrimp saute, garlic, lemon zest and juice, scallions, parsely, salt and pepper and asparagus with linguini in a large serving shallow bowl. Toss well and sprinkle on the parmesan.

Serve with cold Chablis and small toasted slices of french baguette for a simple and delighful summer meal.