Bring large pot to boil, cook linguine, reserve 1
cup cooking water. Heat olive oil in large skillet
over med-high flame.
Add garlic and sauté for 1 minute, add shrimp and
cook 3-4 min until pink, remove shrimp and set
aside. Add lemon juice, white wine, and reserved cup
water.
Let simmer until liquid is reduced by about half.
Salt and sauté asparagus in separate pan, return
shrimp to pan and add parsley.
Add linguine, tomatoes, and asparagus. Salt and
pepper to taste.
Originally Submitted
9/22/2010
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