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| 1/4 Tasse | (1/2 stick) butter |
| 1 x ca. 450 g | Uncooked medium shrimp; peeled, deveined |
| 1 Tasse | Sliced shallots; (about 3 large shallots) |
| 16 | Asparagus spears; trimmed, cut into 1-inch pieces |
| 1 x ca. 450 g | Plum tomatoes; peeled, seeded, chopped |
| 1 Tasse | whipping cream |
| 1/2 Tasse | Vodka |
| 1/2 Tasse | Sliced drained oil-packed sun-dried tomatoes; (about 2 ounces) |
| 12 x ca. 30 g | Linguine |
| 1/4 Tasse | basil fresh, thinly sliced |
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Melt 1/4 cup butter in large skillet over medium-high heat. Add shrimp; sautée until opaque in center, about 2 minutes. Using slotted spoon, transfer shrimp to bowl. Add shallots and asparagus to saucepan; saut until shallots are tender and slightly brown, about 3 minutes. Add plum tomatoes, cream, vodka and sun-dried tomatoes. Simmer until tomatoes are tender, about 4 minutes. Add shrimp; toss to coat.
Meanwhile, cook linguine in large pot of boiling salted water until tender but still firm to bite. Drain well, reserving 1/2 cup cooking liquid. Return pasta and reserved cooking liquid to pot. Add sauce; toss to coat. Season with salt and pepper. Transfer to serving dish. Sprinkle with basil and serve.
Bon Appétit
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