Recipe: Lemon Shrimp Linguini Summer Pasta

Lemon Shrimp Linguini Summer Pasta
recipelink.com Chat Room Recipe Swap - 2001-09-05
From: Gina,.Fla
serves 6

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

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, parsley, salt and pepper and asparagus with linguini in a large serving shallow bowl. Toss well and sprinkle on the Parmesan.