• 1 pound refrigerated linguine noodles (or dried)
• 3 tablespoons unsalted butter, divided
• 1/2 teaspoon celery salt
• 1 (15 oz) can white beans, rinsed & drained
• 3 tablespoons (oil-packed) sun-dried tomatoes, patted dry & sliced thin
• 3 tablespoons citrus-flavored olive oil
• 3 cloves garlic, minced
• 2 red chiles, seeded and minced
• 1/2 cup dry white wine (or rich fish stock)
• 18 medium (cleaned & peeled) shrimp
• 18 fresh asparagus tips
• 1 tablespoon fresh lemon juice
• 1 teaspoon grated lemon zest
• 1 bunch fresh basil leaves, thinly sliced
• 1/4 cup grated Pecorino cheese
• Freshly ground black pepper to taste

Method

Cook linguine al dente (still a bit firm to the bite) in a pasta pot full of water. Drain well and return to pasta to pot along with beans and sun-dried tomatoes. Stir in 1 tablespoon butter and celery salt.

Heat oil in a 12" skillet to medium-high. Add garlic and red chiles; saute for 1 minutes. Stir in wine (or fish stock) and remaining butter. Bring to a gentle simmer, reduce heat and cook for 4 minutes to reduce liquid. Add shrimp, asparagus, lemon juice  zest, and basil. Toss until shrimp are just opaque (3-4 minutes). Transfer to pasta pot and toss with linguine, beans and sun-dried tomatoes.

Divide between 4 heated pasta bowl and sprinkle with pecorino. Serve with crusty bread and a green salad

Yield: 4 servings.

Contributor: Michaela Rosenthal

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