Spaghetti with Shrimp, Asparagus and Basil

Light, easy one skillet dish, and perfect for summer.

• 8 oz. spaghetti, cooked
• 3 tbsp. olive oil
• 2 garlic cloves, minced
• 1/2 cup dry white wine
• 1 tbsp. butter
• 16 uncooked large shrimp, peeled and deveined (cooked will do but their texture will be different)
• 1 bunch asparagus, bottom 1/3 trimmed, cut diagonally into 1 1/2" pieces
• 1 tbsp. fresh lemon juice
• 2 cups packed fresh basil leave, thinly sliced (chiffonade)

Heat oil in large, heavy skillet. Add garlic and sauté 1 minute. Do not brown garlic. It changes its taste. Add wine and butter and cook down for 2 minutes. Add shrimp, asparagus and lemon juice. Toss until asparagus is just tender and shrimp opaque, about 5 minutes. Add basil and pasta to skillet and toss until basil wilts, about 1 minute. Season with salt and pepper and serve.