---------- Recipe via Meal-Master (tm) v8.02
  Categories: Main dish
       Yield: 4 servings
       1 c  White wine
       1 lb Pasta; Linguini
   1 1/2 lb Fresh asparagus
      16    Jumbo shrimps with shells
       4 tb Cooking oil; best olive oil
       1 c  Heavy cream
       4    Bacon strips cut into 2
       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.
   Shared by Nancy Kathrien (?) Prodigy ID #BVXV78A.