- 2 tbsp olive oil
- 1 clove garlic, minced
- 1 red bell pepper, diced
- 1 cup milk
- 2 tbsp butter
- 1 tbsp flour
- pinch of cayenne (optional if you like it hot!)
- 1 cup chicken broth
- 1/2 lb asparagus, cut into pieces (I used frozen and I steamed it just a tad before adding, but fresh is good too!)
- 1 lb large shrimp, peeled, deveined (and take the tails off)
- 2 tbsp lemon juice
- salt and pepper to taste
- 1 small box (14 oz) linguine pasta
- Parmesan cheese
(Boil the pasta as you are making the sauce.) Add the olive oil, garlic, and red pepper to a large saucepan over medium heat. When the garlic begins to sizzle, cook for 1 minute, and then add the butter. Melt off to the side of the peppers, and add flour to the butter and mix well. Then add cayenne, milk, and broth. When it comes to a simmer, add the asparagus, shrimp and lemon juice, and cook for 3-4 minutes, or until done. Taste and add salt if needed.
Note: This is a light, thinner sauce. If you want a thicker sauce, reduce the broth to your liking.