Linguine With Shrimp and Asparagus

Ingredients

• 1 pound shrimp
• 2 leeks, sliced and rinsed
• 1 clove garlic, minced
• 3 tablespoons olive oil
• 2 cups chopped Italian tomatoes
• 1 teaspoon thyme
• 1 cup water
• 1 pound asparagus
• 2 tablespoons chopped Italian parsley
• 1 pound fresh linguine

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    671 calories; 12 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 98 grams carbohydrates; 7 grams dietary fiber; 8 grams sugars; 41 grams protein; 182 milligrams cholesterol; 160 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

1. Put shrimp in cold salted water for half an hour. Remove and peel.
2. Saute leeks and garlic in two tablespoons olive oil until soft. Add tomatoes, thyme and water and simmer gently for 20 minutes.
3. Meanwhile, cut asparagus into one-and-a-half-inch pieces and briefly steam until bright green. Set aside.
4. Add shrimp to sauce, cook through, then add asparagus and parsley. Correct seasoning.
5. Cook linguine in six quarts boiling salted water until al dente (takes only a few minutes). Drain, place in heated bowl and toss with one tablespoon olive oil. Drain linguine and toss with sauce. Serve immediately. Needs no cheese.