Ingredients
1 lb. peeled shrimp or scallops or a mixture of both
½ cup thinly sliced onions
2 cloves garlic
2 Tbsp. olive oil
2 cups seeded chopped tomatoes
1 tsp. Italian seasoning
1/2 cup chicken broth
½ cup dry white wine
1 lb. asparagus
8 oz. sliced mushrooms
1 lb. linguini
salt & pepper
Preparation
Sauté onions and garlic in olive oil until softened. Add mushrooms and sauté until liquid has evaporated. Add tomatoes, seasoning, broth and wine and simmer 15 minutes.
Meanwhile, blanch asparagus and cut into bite-sized pieces - set aside
Add shrimp and/or scallops to the sauce and simmer until cooked through.
Cook linguini until al dente. Drain well. Put back into the pot and add the sauce, stirring well to distribute sauce. Add salt and pepper to taste. Put into a large, warmed serving bowl.
