Recipe - Pasta With Asparagus And Shrimp

1 cup White wine
1 pound Pasta; Linguini
1 One half pound Fresh asparagus
16 Jumbo shrimps with shells
4 tablespoon Cooking oil; best olive oil
1 cup Heavy cream
4 Bacon strips cut into 2"
2 tablespoon Fresh chives

Cook bacon until half crispy. Set aside and drain the fat out of pan. Add
cream and cook over meduim high heat until it's reduced by half. Add bacon.
When done, set pan aside. In a frypan, use enough oil to cover the surface.
Heat until a few drops start to spit. Add Shrimp and cook until shells turn
pink and shrimp just begin to lose their transparency. Turn once and remove
to plate to cool. peel off shrimp shells. Place shrimp back in pan, add the
wine and cook on low heat; simmer. Simmer until there is just One fourth cup of
liquid remaining. Add the cream and set aside. peel asparagus and cut into
One half inch size pieces. Steam or blanch until tender. Drain and rince with
very cold water and wrap in towel to dry. In a large pot bring water to
boil and add pasta and a dash of salt and oil. cook until done or to your
taste. drain and toss in a little butter. Reheat cream with shrimp. Add the
asparagus. season to taste. Mix pasta and sauce together. Sprinkle with
chives and serve with warm crusty bread. Shared by Nancy Kathrien (?)
Prodigy ID #BVXV78A.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini