Blackened Salmon on Whole Wheat Linguine with Asparagus & Lemon
1 tablespoon olive oil
3 large shallots, minced
3/4 cup white wine or low-salt chicken broth
1 cup half & half or 2% milk
2 teaspoons grated lemon peel
1/4 teaspoon cayenne pepper
2 cups asparagus, cut in to 1 inch pieces and sauteed until just softened
2 tablespoons thinly sliced fresh basil
1 tablespoon fresh lemon juice
12 ounces whole wheat linguini
Freshly grated Parmesan cheese
Melt butter & olive oil in large skillet over medium heat. Add shallots and sauté until translucent, about 2 minutes. Add garlic and sautee until fragrant. Add broth/wine. Simmer over medium-high heat until mixture is reduced to 1/4 cup, about 2 minutes. Add cream, lemon peel, and cayenne. Simmer until sauce thickens slightly, about 3 minutes. Add asparagus; simmer just until heated through, about 2 minutes. Stir in basil and lemon juice. Season sauce to taste with salt and pepper.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Remove pasta with tongs and place directly into sauce, toss to coat.