Linguine With Shrimp, Asparagus, Artichokes, And Red Peppers - cooking recipe

Ingredients

1/2 lb spinach linguine or 1/2 lb whole wheat linguine
3/4 lb shrimp, peeled and deveined
1 (14 1/2-15 ounce) can artichoke hearts, quartered
2 cups asparagus, cut on an angle into 1-inch pieces
1/2 cup roasted red pepper, cut into strips
2 garlic cloves, minced
3 tablespoons lemon juice
1 tablespoon extra virgin olive oil
1 tablespoon butter, for flavor
2 teaspoons minced parsley (optional)

Preparation

Prepare pasta according to package directions.
In a large skillet, heat olive oil. Add shrimp, season with salt and pepper, and cook until pink, about 3 minutes.
Make a well in the center of the pan and add garlic. Saute until fragrant (no longer than 30 seconds or the garlic will scorch and impart a bitterness to the dish). Add asparagus. Next add artichoke quarters, red pepper strips, and lemon juice and bring to a quick boil. Turn off the heat and add butter, tossing with shrimp and vegetables to make a quick sauce. Check seasoning and add salt and pepper if needed.
Drain pasta, putting aside 1 cup of the pasta cooking water to use later.
Add shrimp and sauce to pasta and combine. Pour a little of the pasta water in to adjust consistency.
Serve warm and garnished with fresh parsley, if desired.
Makes 2 servings.
VARIATIONS:
Feel free to use your favorite type of pasta. This dish works well with scallops (which are also low in mercury) or chicken instead of shrimp.