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1
Heat a pot of salted boiling water for linguine while you begin cooking asparagus and shrimp.
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2
For the asparagus: Heat a large skillet over medium, warm butter and oil.
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3
Toss in asparagus and cook covered for a couple minutes, depending upon the thickness of the asparagus, until slightly undercooked.
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4
(Asparagus will get tossed back in the pan after the shrimp to finish cooking.)
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5
Remove from pan and set aside.
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6
Begin cooking pasta in boiling water.
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7
It will take around 8 minutes.
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8
For the shrimp: In the same skillet used to cook the asparagus, cook onion and garlic in butter and olive oil over medium low heat until onions are translucent.
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9
Be careful not to burn the garlic.
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10
Add shrimp, cooking on first side until pinking slightly, then flip.
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11
Pour in wine.
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12
Stir and cook another minute.
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13
Add asparagus back to the dish.
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14
Stir and cover.
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15
Reduce skillet heat to low until pasta is cooked.
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16
Add cooked pasta to shrimp and asparagus along with a little pasta water if more moisture is needed.
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17
Salt and pepper to taste and garnish with parsley and Parmesan cheese, if desired.
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18
Serve with lemon wedges.
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19
Check my recipe box for Cheddar Bay Drop Biscuits that go great with this dish!
