Shrimp Limone With Pasta & Asparagus - cooking recipe

Ingredients

12 ounces fettuccine pasta
2 lemons
4 teaspoons olive oil
1 lb raw shrimp, peeled and deveined
1 large onion, thinly sliced
1 1/2 lbs asparagus spears
2 teaspoons garlic, minced
3/4 cup cream
1 cup basil leaves, cut in strips
1/2 cup kalamata olive, pitted

Preparation

Boil pasta as directed. Save 1/3 cup pasta water. Drain pasta; put in a serving bowl.
Grate 2 teaspoons lemon zest and squeeze 3 Tablespoons lemon juice from lemons.
Heast 2 teaspoons oil in skillet. Add shrimp and saute until just cooked 2-3 minutes. Transfer to a serving bowl with pasta.
Heat remaining 2 teaspoons oil in skillet. Add onion; saute until translucent. Add asparagus, garlic, pepper and salt. Saute 2-3 minutes until crisp-tender.
Stir in cream, lemon zest and juice, basil and olives; heat through.
Pour over pasta and shrimp. Toss and add reserved cooking water to desired consistancy.