LINGUINE WITH SHRIMP & ASPARAGUS

l/4 cup butter
l lb. uncooked med. shrimp, peeled, devined
l cup sliced shallots
l6 asparagus spears, trimmed, cut into l” pieces
‘l lb. plum tomatoes, peeled, seeded, choppped
l cup whipping cream
l/2 cup vodka
l/2 cup sliced drained oil pakced sun dried tomatoes (2 oz.)
l2 oz. linguine
l/4 cup thinly sliced fresh basil
Melt l/4 cup butter in large skillet over med high heat. Add shrimp; saute until opaque in center, about 2 mins. Using slotted spoon transfer shrimp to bowl. Add shallot s and asparagus to skillet; saute until shallots are tender and slightly brown, about 3 mins. Add plum tomatoes, cream, vodka and tomatoes. Simmer until tomatoes are tender, about 4 mins. Add shrimp, toss to coat. Meanwhile cook linguine until tender. Drain, reserving l/2 cup cooking liquid. Return pasta and reserved cooking liquid to pot. Add sauce; toss to coat . Season with s&p. Transfer to serving dish. Sprinkle with basil and serve. Serves 4. Bon Appetit June l997