With the farmers market now overflowing with verdant vegetables, it's easy for me to drop a pretty penny on produce like Spring onions and English peas.

Case in point: the other day, I bought just a little too much asparagus, reasoning I'd figure out a way to prepare it that would highlight its freshness.

Later that day, I emerged with a casual linguine toss with shrimp, asparagus, and basil that's perfect for every occasion, from a romantic meal to entertaining a dinner party crowd. To see the straightforward recipe, read more.

Linguine with Shrimp, Asparagus, and Basil
From Bon Appétit
Linguine with Shrimp, Asparagus, and Basil

Ingredients

8 ounces linguine
3 tablespoons olive oil
2 garlic cloves, chopped
1 tablespoon chopped red jalapeño chiles
1/2 cup dry white wine
1 tablespoon butter
12 uncooked large shrimp, peeled and deveined with tails intact
12 slender asparagus, trimmed, cut diagonally into 1 1/2-inch pieces
1 tablespoon fresh lemon juice
2 cups (packed) fresh basil leaves, thinly sliced, plus additional for garnish
2 lemon wedges

Directions

  1. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
  2. Meanwhile, heat oil in heavy large skillet over medium-high heat. Add garlic and jalapeño; sauté 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.
  3. 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.
  4. Divide pasta between 2 plates. Garnish with fresh basil leaves and lemon wedges and serve.

Serves 2.

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