Recipe: Shrimp Limone with Pasta and Asparagus

We love asparagus at our house, so I'm always looking for recipes that use the lovely green stalks.

Here's one from Woman's Day magazine that fits the bill.

Yield: 4 servings

12 ounces fettuccine pasta

2 lemons

4 teaspoons olive oil

1 pound raw medium shrimp, peeled and deveined

1 large onion, thinly sliced

1 1/2 pound asparagus, woody ends snapped off, spears cut in 1 1/2-inch pieces

2 teaspoons minced garlic

1/2 teaspoon pepper

1/4 teaspoon salt

3/4 cup heavy whipping cream

1 cup basil leaves, cut in strips

1/2 cup pitted kalamata olives

Boil pasta as package directs. Save 1/3 cup pasta water. Drain pasta; put in a serving bowl.

Meanwhile, grate 2 teaspoons lemon zest and squeeze 3 tablespoons juice from lemons.

Heat 2 teaspoons oil in a large nonstick skillet. Add shrimp and saute 2 to 3 minutes until just cooked. Transfer to a plate.

Heat remaining 2 teaspoons oil in skillet. Add onion; saute until translucent. Add asparagus, garlic, pepper and salt. Saute 2 to 3 minutes until asparagus are crisp-tender. Stir in cream, lemon zest and juice, basil and olives; bring to a boil. Pour over pasta. Add reserved cooking water; toss to mix and coat.