Saffron Linguini with Shrimp & Asparagus

  • 1  pkg Rossi Pasta Saffron Linguini
  • 6  large cloves of garlic
  • 1/4  cup  extra virgin olive oil
  • 12-15  asparagus spears, julienned into thin 1" long strips
  • 1  lb  extra large shrimp
  • 1/3  cup  white wine
  •   Pecorino Romano Locatelli cheese, grated
Heat olive oil over medium heat and add garlic through a press. Toss in the asparagus and cook for a few minutes until tender. Add shrimp and cook a few minutes until pink. Add wine.

Cook Saffron Linguini until al dente, add it to the shrimp/asparagus mix.

Toss well, then transfer to a large serving dish and sprinkle with grated cheese. Put more cheese and hot pepper on the table for those who like it spicy!