Categories: Vegetables, Fish/sea 
      Yield: 4 servings 
  
      1 c  White wine                          4 tb Cooking oil; best olive oil 
      1 lb Pasta Linguini                      1 c  Heavy cream 
  1 1/2 lb Fresh asparagus                     4    Bacon; strips cut into 2" 
     16    Jumbo shrimp with shells            2 tb Fresh chives 
  
  Cook bacon until half crispy. Set aside and drain the fat out of pan. Add 
  cream and cook over meduim high heat until it's reduced by half. Add bacon. 
  When done, set pan aside. In a frypan, use enough oil to cover the surface. 
  Heat until a few drops start to spit. Add Shrimp and cook until shells turn 
  pink and shrimp just begin to lose their transparency. Turn once and remove 
  to plate to cool.    peel off shrimp shells. Place shrimp back in pan, add 
  the wine and cook on low heat; simmer. Simmer until there is just 1/4 cup 
  of liquid remaining. Add the cream and set aside. peel asparagus and cut 
  into 1/2 inch size pieces. Steam or blanch until tender. Drain and rince 
  with very cold water and wrap in towel to dry. In a large pot bring water 
  to boil and add pasta and a dash of salt and oil. cook until done or to 
  your taste.  drain and toss in a little butter. Reheat cream with shrimp. 
  Add the asparagus. season to taste. Mix pasta and sauce together. Sprinkle 
  with chives and serve with warm crusty bread.