Instructions: Melt 1/4 cup butter in large skillet over medium-high heat. Add shrimp; sautee until opaque in center, about 2 minutes. Using slotted spoon, transfer shrimp to bowl. Add shallots and asparagus to saucepan; saut until shallots are tender and slightly brown, about 3 minutes. Add plum tomatoes, cream, vodka and sun-dried tomatoes. Simmer until tomatoes are tender, about 4 minutes. Add shrimp; toss to coat.

Meanwhile, cook linguine in large pot of boiling salted water until tender but still firm to bite. Drain well, reserving 1/2 cup cooking liquid.

Return pasta and reserved cooking liquid to pot. Add sauce; toss to coat.

Season with salt and pepper. Transfer to serving dish. Sprinkle with basil and serve.

Makes 4 Servings

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