Linguine in Vodka Sauce with Shrimp and Asparagus

1 pound linguine

1 Tbsp butter

2 cloves garlic

1/4 tsp red pepper flakes

1 can diced tomatoes (28 oz)

1/4 cup vodka

1/4 cup half and half

1/2 cup ricotta cheese

12 spears asparagus, cut into thirds (young, thin asparagus)

1 pound shrimp, peeled and deveined

2 Tbsp basil and/or thyme, chopped

salt and black pepper, to taste

shaved Parmigiano Reggiano cheese

While pasta water comes to a boil, saute the garlic and red pepper flakes in butter. Add tomatoes and simmer for 10 minutes. Start cooking the linguine.

Stir the ricotta cheese and half and half into the tomatoes. Heat thoroughly.

Add the shrimp and vodka. Cook about 2 minutes, then add the asparagus and basil and/or thyme. Cook 2 more minutes. Taste and add salt, if needed.

Serve over linguine. Garnish with more fresh basil and/or thyme, cheese and black pepper to taste.