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1/4 cup plus 2 tablespoons extra virgin olive oil
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2 cloves garlic, thinly sliced
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1 tablespoon chopped fresh rosemary
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2 tablespoons dry white wine
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1 tablespoon balsamic vinegar
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Salt and freshly ground pepper, to taste
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1 pound large shrimp, peeled and deveined
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1 pound fresh asparagus, trimmed and cut into 1-inch pieces
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1 pound penne pasta
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2 tablespoons fresh lemon juice
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3 tablespoons freshly grated Parmesan cheese, plus more for garnish
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1/2 cup pine nuts, toasted (see Note)
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Lemon wedges, for garnish
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