Description:

Rich and elegant.

Source:

Eric Hanson

Serves/Makes:4

Ingredients

• 1/4 cup (60 ml) olive oil or butter
• 2 shallots, chopped fine
• 1 yellow pepper, diced
• 3/4 cup (175 ml) white wine
• 1-1/2 cups (350 ml) heavy cream
• 1/2 tsp (2 ml). salt
• 1/2 tsp (2 ml). white pepper
• 1/2 tsp (2 ml). black pepper
• 1/4 tsp (1 ml). garlic powder
• 1/4 tsp (1 ml). nutmeg (optional)
• 1/2 tsp (2 ml). lemon zest (optional)
• 15-20 asparagus tips, about 1 long
• 6 quarts (5675 ml) boiling water
• 1/2 cup (125 ml) vegetable oil
• 1 package FRESH linguine
• 20 small-medium uncooked shrimp, peeled
• 2 cups (475 ml) freshly grated parmesan or romano cheese
• chives or parsley for garnish

Preparation

• In a large skillet, heat the oil or butter over medium heat.
• Add the chopped shallots and saute 3 to 5 minutes.
• Add the chopped yellow pepper and saute another 3 minutes.
• Turn the heat to high and add the wine.
• Bring to a boil and cook, stirring, until the wine is reduced by half.
• Reduce the heat and stir in the cream.
• Add the seasonings, plus nutmeg and zest if desired, and stir another minute.
• Add the asparagus and reduce to low heat.
• Bring the water and oil to a full rolling boil--this should take about 15 minutes, allowing the asparagus to become tender in the sauce.
• Add the linguine to the water.
• Add the peeled shrimp to the sauce, stirring occasionally. The shrimp will be done when it turns opaque and pink.
• When the linguine is done (about 3-5 minutes), drain it and arrange it on plates.
• Ladle the sauce over the noodles and garnish with chives or parsley.
• Serve the grated cheese on the side for guests to sprinkle on the pasta.
• Serve with a fresh green salad.

Comments

I adapted this from a recipe by pasta genius Norman Kolpas, from his book Pasta Presto. The nutmeg and lemon zest really wake this up, but it's excellent (and not so sweet) without them.