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Directions: Cook bacon until half crispy. Set aside and drain the fat out of pan. Add
cream and cook over meduim high heat until it's reduced by half. Add
bacon. When done, set pan aside. In a frypan, use enough oil to cover the
surface. Heat until a few drops start to spit. Add Shrimp and cook until
shells turn pink and shrimp just begin to lose their transparency. Turn
once and remove to plate to cool. peel off shrimp shells. Place shrimp
back in pan, add the wine and cook on low heat; simmer. Simmer until there
is just 1/4 cup of liquid remaining. Add the cream and set aside. peel
asparagus and cut into 1/2 inch size pieces. Steam or blanch until tender.
Drain and rince with very cold water and wrap in towel to dry. In a large
pot bring water to boil and add pasta and a dash of salt and oil. cook
until done or to your taste. drain and toss in a little butter. Reheat
cream with shrimp. Add the asparagus. season to taste. Mix pasta and sauce
together. Sprinkle with chives and serve with warm crusty bread.
Shared by Nancy Kathrien (?) Prodigy ID #BVXV78A.
| Ingredients:
1 Cup(s) White wine
1 Pound(s) Pasta; Linguini
1 1/2 Pound(s) Fresh asparagus
16 Jumbo shrimps with shells
4 Tablespoon(s) Cooking oil; best olive oil
1 Cup(s) Bacon strips cut into 2"
2 Tablespoon(s) Fresh chives |
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