From the Kitchen of "Chef" Norm

Linguine with Shrimp and Asparagus

 
Source (if known):
My notes:

8 oz. uncooked linguine
lb. asparagus
1 tsp. grated lemon peel
tsp. basil leaves
1/3 cup vegetable oil
2 tablespoons lemon juice
2 tsp. Dijon mustard
cup sliced black olives
8 oz. (1 cup) medium sized cooked shrimp
medium red bell pepper, cut into julienne strips

In large pan heat water to boiling, put asparagus in pan and blanch for 3-4 minutes. 
Remove from pan and run cold water over asparagus to stop the cooking process.
Cook linguine to desired doneness as directed on package.  Drain.
In a saucepan, combine lemon peel, basil, salt, oil, lemon juice, mustard and 3 tablespoons
of white wine;  mix well and heat till it just boils.

Toss with cooked linguine, olives, shrimp and red pepper;  cook 5 minutes or until
thoroughly heated.  (picture below)


Arrange asparagus spears on service platter like spokes of wheel.  Spoon linguine
mixture over asparagus spears.

4 Servings.