My son has had good taste from the time he was very young and this recipe I developed for his 4th birthday out of his love for shrimp.  It’s a family favorite and it’s quick, easy & super tasty!

Ingredients

• 1/4 cup of extra virgin olive oil
• 4 to 5 cloves of garlic
• 1 cup of chardonnay
• 1 lemon juiced
• 1 tsp lemon zest
• 1 bunch of fresh asparagus chopped into 1 inch sections
• 20-30 shrimp (31-40 per lb)
• 1 1/2 cups freshly grated parmigiano-reggiano
• 1/2 cup of heavy cream
• 2 tbsp of arrowroot powder
• 1 small carton of cherry tomatoes
• 1/4 cup of chopped fresh basil
• fresh grated nutmeg
• 3/4 to 1 pound Linguine

Instructions:

1. Add the olive oil to the pan and heat.
2. When the oil is hot add the minced garlic and lightly brown.
3. Add wine, lemon juice & zest.
4. When the mixture is hot add the asparagus and cook for about 3 minutes.
5. Add the shrimp.
6. When the shrimp are close to done add the parmigiano-reggiano and mix well.
7. Add the cream.
8. In another container mix some wine or water with the arrowroot powder. Add the arrowroot mixture into the pan and stir until thickened.
9. Pull the dish from the heat and toss in the tomatoes and basil.
10. Toss the pasta & grated nutmeg with the sauce.
11. Salt & Pepper to taste.