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!