Linguini Scampi Primavera

Asparagus screams SPRING!  So make a Spring Pasta, or Pasta Primavera, as the Italians say.
6 oz mushrooms, sliced
1 Tbsp olive oil plus 2 Tbsp butter
8-10 shrimp, peeled and deveined
6 oz fresh linguini
1 bunch asparagus, trimmed and cut into 2-inch pieces, tips reserved
2 cloves garlic
2 plum tomatoes, diced
1/4 tsp crushed red pepper flakes

Bring 2 quarts of salted water to a boil in a pot. Meanwhile, sauté the mushrooms in a large skillet with the olive oil and butter until they release what water they will and begin to brown up a bit. Remove mushrooms to a bowl.

Add asparagus spears to the pan with a dash of olive oil. Cook for about 3-4 minutes, until they are only beginning to soften. Add the shrimp and cook about 1 more minute.

Meanwhile, add the linguini to the water and cook about 3 minutes. Reserve a cup of pasta cooking water and drain pasta.

While the pasta cooks, heat a small pan with a dash of olive oil to shimmering hot. Toss in the tomatoes and allow them to cook about 1-2 minutes.

Add the asparagus spears, the garlic and the red pepper flakes to the shrimp. Cook about 2-3 more minutes, until the asparagus spears are heated through.

Add the pasta to the skillet and toss with the shrimp mixture.

Add as much pasta cooking water as necessary to make a slight sauce. Gently fold in the heated tomatoes. Serve with lemon.

Serves 2.

Spring in the Mid-Atlantic