Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c White wine 4 tb Cooking oil; best olive oil
1 lb Pasta Linguini 1 c Heavy cream
1 1/2 lb Fresh asparagus 4 Bacon; strips cut into 2"
16 Jumbo shrimp with shells 2 tb Fresh chives

Cook bacon until half crispy. Set aside and drain the fat out of pan. Add
cream and cook over meduim high heat until it's reduced by half. Add bacon.
When done, set pan aside. In a frypan, use enough oil to cover the surface.
Heat until a few drops start to spit. Add Shrimp and cook until shells turn
pink and shrimp just begin to lose their transparency. Turn once and remove
to plate to cool. peel off shrimp shells. Place shrimp back in pan, add
the wine and cook on low heat; simmer. Simmer until there is just 1/4 cup
of liquid remaining. Add the cream and set aside. peel asparagus and cut
into 1/2 inch size pieces. Steam or blanch until tender. Drain and rince
with very cold water and wrap in towel to dry. In a large pot bring water
to boil and add pasta and a dash of salt and oil. cook until done or to
your taste. drain and toss in a little butter. Reheat cream with shrimp.
Add the asparagus. season to taste. Mix pasta and sauce together. Sprinkle
with chives and serve with warm crusty bread.

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