Summer Dish: Shrimp with Asparagus

I found this recipe on Tasty kitchen Blog, It comes from Stellabskitchen.blogspot.com
it is a wonderful dish, nice and light for a summer dinner! Charlie really enjoyed it! I followed her recipe to a tee, except I added crushed red pepper at the end cause we like our pasta spicy!
Try it this week for a fast, took 15 minutes, light summer dish! I added a loaf of crusty french bread with balsamic and olive oil for dipping!! YUMMY!


Ingredients

• ½ pounds Linguine Pasta
• FOR THE ASPARAGUS:
• ½ Tablespoons Butter
• ½ Tablespoons Olive Oil
• 1 pound Asparagus, About 1 Bunch
• FOR THE SHRIMP:
• ¼ cups Finely Chopped Onion
• 5 cloves Garlic (large), Minced
• ½ Tablespoons Butter
• ½ Tablespoons Oil
• 1 pound Shrimp, Cleaned And Deveined
• ¼ cups White Wine
• Salt And Pepper, to taste
• Chopped Parsley And Grated Parmesan Cheese For Serving, Optional
• 1 whole Lemon, Cut In Wedges For Serving

Fresh asparagus and buttery shrimp over pasta with a burst of lemon before serving. Yum!

Preparation Instructions

Heat a pot of salted boiling water for linguine while you begin cooking asparagus and shrimp.
For the asparagus: Heat a large skillet over medium, warm butter and oil. Toss in asparagus and cook covered for a couple minutes, depending upon the thickness of the asparagus, until slightly undercooked. (Asparagus will get tossed back in the pan after the shrimp to finish cooking.) Remove from pan and set aside.
Begin cooking pasta in boiling water. It will take around 8 minutes.
For the shrimp: In the same skillet used to cook the asparagus, cook onion and garlic in butter and olive oil over medium low heat until onions are translucent. Be careful not to burn the garlic. Add shrimp, cooking on first side until pinking slightly, then flip. Pour in wine. Stir and cook another minute.
Add asparagus back to the dish. Stir and cover. Reduce skillet heat to low until pasta is cooked. Add cooked pasta to shrimp and asparagus along with a little pasta water if more moisture is needed. Salt and pepper to taste and garnish with parsley and Parmesan cheese, if desired. Serve with lemon wedges.