Linguine with shrimp and vegetables

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Linguine with Shrimp and Vegetables
3/4 box (12 ounces)	linguine
2 tablespoons	olive oil
1 bunch (about 1 pound)	asparagus, woody bottoms removed and cut into 1-inch pieces
2 cloves	garlic, minced, (about 2 teaspoons)
1 pound	large shrimp, peeled and deveined
1/3 cup	fresh lemon juice
1/2 cup	dry white wine
1 cup	chopped fresh flat-leaf parsley
1 pint container	cherry tomatoes, cut in half
1/4 cup	freshly grated Parmesan cheese
	Salt
	freshly ground black pepper to taste

Cook the linguine according to the package directions. Drain, reserving 1 cup of the pasta water.

Meanwhile, heat the oil in a large skillet over medium-high heat. Add the asparagus and garlic and cook for 2 minutes. Add the shrimp and cook until they turn pink and the asparagus is tender but firm, 3 to 4 minutes more. Remove the shrimp mixture from the pan and set aside.

Combine the lemon juice, wine, and reserved pasta water in the skillet over medium-high heat. Let simmer until the liquid is reduced by about half. Return the shrimp and asparagus to the pan and stir in the parsley. Add the drained linguine, tossing to combine. Add the tomatoes and toss. Sprinkle with cheese, season with salt and pepper, and serve.

Recipe uploaded with Shop'NCook for iPhone.

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