Served with an arugula salad, this is a nice, light pasta. The pasta absorbs the white wine lemon sauce beautifully allowing you to really taste all it’s components. You can really play around with the ingredients; you can substitute the asparagus for spinach, broccoli, arugula… what ever your taste bud desire!
1 pound pasta (Angel Hair or Spaghettini)
2 tablespoons olive oil
2 garlic cloves, minced
1/2 pound large shrimp, peeled and deveined
1/2 pound scallops
1/3 cup freshly squeezed lemon juice
1/2 cup dry white wine
1 container cherry tomatoes, halved
1 bunch asparagus stalks, trimmed and cut into 1 inch pieces
Salt and freshly ground black pepper
1/4 cup freshly chopped basil
1 Tablespoon butter
freshly shredded Parmesan cheese, for topping
Bring a large pot of water to a boil. Add the linguini and cook according to the directions on the box. Drain, reserving 1 cup of the cooking water.
Meanwhile, heat the olive oil in a large skillet over a medium-high flame. Add the garlic and saute for 1 minute. Add the shrimp and cook for 3 to 4 minutes, until the shrimp turn pink. Remove the shrimp from the pan and set aside.
NOTE: The shrimp cook quicker than the scallops, just remove the shrimp once they are completely pink and keep cooking the scallops until they are cooked.
Add the lemon juice, white wine, and the reserved cup water to the skillet. Let simmer until the liquid is reduced by about half. Stir in tomatoes and cook for 2 minutes, stirring frequently. Add the asparagus, salt and pepper and mix well. Cook for 3 more minutes, stirring frequently. Stir in basil.
Stir in shrimp. Cook for 1 minute, stirring constantly. Add the butter. Cook until butter melts, stirring constantly. Add the cooked pasta, tossing to mix allowing the pasta to absorb the sauce. Serve with grated Parmesan.