Ingredients:

  • 2 lbs linguine
  • 1 lb asparagus, trimmed and cut into 2-inch pieces
  • 1 cup frozen peas, thawed
  • 2 lbs large shrimp, peeled and deveined
  • 1 cup unsalted butter
  • 6 cloves garlic, minced
  • 2 tbsp extra virgin olive oil
  • 1 tbsp lemon zest
  • 1/4 cup freshly squeezed lemon juice
  • 1/2 cup grated Parmesan cheese
  • 1 tsp red pepper flakes
  • salt to taste
  • black pepper to taste

Instructions:

  1. Bring a large pot of salted water to a boil. Add linguine and cook according to package directions. Note: Salt the water until it tastes like the sea.
  2. Add asparagus and peas to the boiling pasta water during the last 2 minutes of boiling. until they are bright green and tender crisp.
  3. Reserve 1 cup of pasta water before draining the pasta and vegetables. Note: This is the liquid gold that makes the sauce work.
  4. Heat olive oil and 2 tbsp of butter in a large skillet over medium high heat.
  5. Add shrimp in a single layer and sear for 1-2 minutes per side until they are opaque and pink.
  6. Remove shrimp to a plate. Note: This prevents them from overcooking while you make the sauce.
  7. Lower heat to medium and add the remaining butter. Once foaming, stir in minced garlic and red pepper flakes; sauté for 1 minute until the garlic is fragrant but not brown.
  8. Stir in lemon zest and lemon juice.
  9. Toss in the drained pasta and vegetables, pouring in the reserved pasta water and Parmesan cheese. Toss vigorously until the sauce is glossy and clings to the noodles.
  10. Fold the seared shrimp back into the pasta just to warm through.