Ingredients
1/4 cup olive oil2 tablespoons white wine vinegar2 tablespoons minced fresh parsley1/2 to 1 teaspoon cayenne pepper1/2 teaspoon dried oregano1/4 teaspoon salt1 pound cooked small shrimp, peeled and deveined1 package (16 ounces) linguine1/2 pound fresh asparagus, trimmed and cut into 1-inch piecesLEMON DRESSING:2/3 cup olive oil2/3 cup shredded Parmesan cheese1/2 cup lemon juice1 tablespoon grated lemon zest1/3 cup minced fresh basil
Preparation
In a large resealable plastic bag, combine the oil, vinegar, parsley, cayenne, oregano and salt; add shrimp. Seal bag and turn to coat; set aside.
Cook linguine according to package directions, adding asparagus during the last 3 minutes; drain and rinse in cold water. In a large bowl, combine the oil, Parmesan cheese, lemon juice and zest; add linguine mixture and toss to coat.
Drain and discard marinade. Add shrimp to linguine; gently toss to coat. Cover and refrigerate until serving. Sprinkle with basil.
