Linguine with Asparagus and Shrimp
1 lb. fresh linguine pasta
1 lb. fresh thin asparagus, sliced into 1-inch pieces
1/4 cup Milanese Gremolata Extra Virgin Olive Oil
1 lb. medium fresh shrimp, peeled and deveined
1 shallot, sliced thin
.5 c dry white wine
Bring a large pot of salted water to a boil. Add pasta and cook according to the package directions. Meanwhile, heat the Milanese Gremolata olive oil in a large skillet.
Sauté the asparagus for 5 until tender. Add shrimp, shallot and dry white wine. Increase the heat and cook for about 2 to 3 minutes until all is cooked. Toss with the pasta or just top the pasta and serve with freshly ground pepper.