linguine-with-shrimp-and-asparagus-4090.json

{
    "directions": [
        "Melt 1/4 cup butter in large skillet over medium-high heat. Add shrimp; saut\u00e9e until opaque in center, about 2 minutes. Using slotted spoon, transfer shrimp to bowl. Add shallots and asparagus to saucepan; saut\u00e9e until shallots are tender and slightly brown, about 3 minutes. Add plum tomatoes, cream, vodka and sun-dried tomatoes. Simmer until tomatoes are tender, about 4 minutes. Add shrimp; toss to coat.",
        "Meanwhile, cook linguine in large pot of boiling salted water until tender but still firm to bite. Drain well, reserving 1/2 cup cooking liquid. Return pasta and reserved cooking liquid to pot. Add sauce; toss to coat. Season with salt and pepper. Transfer to serving dish. Sprinkle with basil and serve."
    ],
    "ingredients": [
        "1/4 cup (1/2 stick) butter",
        "1 pound uncooked medium shrimp, peeled, deveined",
        "1 cup sliced shallots (about 3 large shallots)",
        "16 asparagus spears, trimmed, cut into 1-inch pieces",
        "1 pound plum tomatoes, peeled, seeded, chopped",
        "1 cup whipping cream",
        "1/2 cup vodka",
        "1/2 cup sliced drained oil-packed sun-dried tomatoes (about 2 ounces)",
        "12 ounces linguine",
        "1/4 cup thinly sliced fresh basil"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Milk/Cream",
        "Vodka",
        "Pasta",
        "Shellfish",
        "Tomato",
        "Shrimp",
        "Asparagus",
        "Spring"
    ],
    "title": "Linguine with Shrimp and Asparagus",
    "url": "http://www.epicurious.com/recipes/food/views/linguine-with-shrimp-and-asparagus-4090"
}