I’m going to tell you a secret…I love pasta…! OK so I guess it’s not much of a secret at this point 🙂
Recently I came across a recipe for Creamy Linguine with Shrimp. OK, another secret: I used to eat shrimp as a little tyke at Red Lobster. But now I really just hate the fish. But the recipe looked pretty good so I gave it a shot with modifications. Hope you enjoy.
8 ounces linguine noodles
2 tablespoons butter
1 pound asparagus, trimmed and sliced.
1 teaspoon minced garlic
1 cup heavy cream
4 teaspoons of Italian seasoning
1 tablespoon lemon juice
1 teaspoon coarse salt
2 cooked fillets of dover sole
freshly grated romano cheese
Cook linguine as normal, drain and reserve 1/4 cup of the cooking water. Melt butter in large, deep skillet on medium heat. Add asparagus and garlic, cook and stir 5 minutes or until asparagus is softened. Add cream, seasoning, lemon juice and salt. Bring to simmer, stirring occasionally.
Stir sole into skillet, reduce heat and simmer for 5 minutes. Add pasta and reserved cooking water, toss to coat well.
Sprinkle with grated Romano cheese and a light chilled Riesling wine.