Ingredients

• 8 ounces linguini, uncooked
• 1 tablespoon olive oil
• 1-3/4 cups asparagus
• 1/2 cup butter
• 2 garlic cloves
• 3 ounces cream cheese
• 2 tablespoons fresh parsley
• 3/4 teaspoon dried basil
• 2/3 cup dry white wine
• 1/2 pound peeled, cooked shrimp

Preparation

1. Preheat oven to 350° F.
2. Cook linguini as directed, in boiling water until tender but omit the salt. Drain.
3. Place asparagus on a baking sheet. Dribble 2 tablespoons of olive oil over asparagus and bake for 7 to 8 minutes, until tender.
4. Remove from oven and transfer to a plate. Once cool, cut asparagus into medium-sized pieces.
5. Mince garlic and chop parsley.
6. In a large skillet melt 1/2-cup butter with minced garlic.
7. Stir in cream cheese and mix as it melts.
8. Stir in parsley and basil. Simmer for 5 minutes. Mix in boiling water or dry white wine and stir until sauce is smooth.
9. Add cooked shrimp and asparagus. Stir and heat until evenly warm.
10. Toss cooked pasta with sauce and serve.

Helpful hints

• Pasta can be prepared with low-fat or fat-free cream cheese and butter can be reduced to 1/4 cup to reduce fat and calories.
• Most grocery stores have cooked and peeled frozen shrimp that work great in this pasta.
• Dry white wine in place of water adds extra flavor, but you can use water instead.
• 1/2-pound asparagus yields approximately 1-3/4 cups.