Fast Easy Fresh

This warm weather we've been having in Cambridge is really perking up my spirits. You honestly can't appreciate spring until you've survived a Boston winter. I've survived 5 now, so let me just say that the first days of spring are like manna from heaven. Over the weekend I celebrated the warmth by grilling up some yummy burgers, which I always associate with summer cookouts. Tonight I went with a fast, easy, fresh-tasting pasta dish perfect for spring, from a recent Bon Appetit. I need to enjoy this weather while I can - it'll be back in the 40's later this week. That's Boston weather for ya.


Linguine with Shrimp, Asparagus, and Basil
Serves 2

• 8 oz. linguine (I used fresh black pepper linguine from my local grocer)
• 3 T olive oil
• 2 garlic cloves, chopped
• 1/2 cup dry white wine
• 1 T butter
• 12 uncooked large shrimp, peeled and deveined
• 12 slender asparagus, trimmed, cut diagonally into 1-1/2 inch pieces
• 1 T fresh lemon juice
• 2 cups (packed) fresh basil leaves, thinly sliced, plus extra for garnish
• 2 lemon wedges

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Meanwhile, heat oil in heavy large skillet over medium-high heat. Add garlic and saute 1 minute. Add wine and butter; boil 2 minutes. Add shrimp, asparagus, and lemon juice. Toss until asparagus is just tender and shrimp are just opaque in center, about 3 minutes. Drain pasta and add to skillet; add 2 cups sliced basil leaves and toss until basil wilts and sauce coats pasta, about 1 minute. Season with salt and pepper. Divide pasta between 2 plates. Garnish with fresh basil leaves and lemon wedges and serve.