Southern Living JULY 2001
Bring 3 cups water to a boil; add shrimp and Creole seasoning, and cook 3 minutes or just until shrimp turn pink. Drain and rinse with cold water.
Peel shrimp, and devein, if desired; set aside.
Snap off tough ends of asparagus; cut asparagus into 2-inch pieces.
Cook spaghetti according to package directions, adding asparagus the last 5 minutes. Drain, rinse, and set aside.
Process basil and next 5 ingredients in a blender or food processor until smooth, stopping to scrape down sides.
Combine shrimp, pasta, and asparagus in a large bowl; drizzle mixture with dressing, tossing gently to coat. Sprinkle with crushed red pepper.
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