Description
Creamy asparagus pasta delivers Italian comfort with silky elegance. Parmesan, garlic, and fresh herbs combine in a simple yet luxurious sauce you’ll savor to the last delicious bite.
Ingredients
Scale
Main Ingredients:
- 1 pound (454 grams) shrimp, peeled and deveined
- 1 pound (454 grams) asparagus
- ½ pound (227 grams) linguine
Dairy and Seasoning:
- 4 tablespoons (57 grams) unsalted butter
- ½ cup (120 milliliters) half and half
- ½ cup (50 grams) grated Pecorino cheese
- 3 tablespoons (45 milliliters) minced garlic (2 to 3 cloves)
Herbs and Garnish:
- 2 tablespoons (6 grams) minced chives
- 4 chive blossoms
- Coarse sea salt
- Freshly ground pepper
Instructions
- Cleanse asparagus by immersing in cold water to remove any grit, then trim the tough, pale lower sections using a sharp knife. Slice the stalks lengthwise into delicate, uniform strips.
- Heat a large pot of water to a vigorous boil, generously season with salt, and cook linguine until perfectly tender. Set aside a portion of the starchy cooking liquid for later use.
- In a spacious skillet over medium-high heat, melt butter and gently sauté the asparagus in two batches. Cook until the spears become slightly pliable and maintain a vibrant emerald hue, approximately 3-4 minutes per batch. Transfer each batch to a separate plate.
- Using the same skillet, introduce another pat of butter and cook the shrimp in two separate portions. Season with sea salt and sear until the shrimp turn a rosy pink and develop golden edges, roughly 2 minutes per side. Remove and reserve.
- Reduce the heat to low, incorporate the remaining butter, and quickly sauté garlic and chives for one minute. Gradually pour in half and half, whisking continuously.
- Sprinkle Pecorino into the cream sauce, stirring until fully incorporated and smooth. Gently fold in the previously cooked asparagus and shrimp.
- Elegantly twirl the linguine into serving bowls, drizzle with the luxurious cream sauce. Adjust consistency using reserved pasta water if needed.
- Garnish with delicate chive blossom petals and a generous crack of black pepper. Serve immediately while piping hot.
Notes
- Soak asparagus in cold water to remove sand and ensure clean, grit-free vegetables before cooking.
- Trim woody asparagus ends and slice thinly for even cooking and delicate texture in the pasta dish.
- Reserve pasta water as a secret weapon to adjust sauce consistency and enhance overall flavor.
- Cook asparagus and shrimp in batches to maintain high heat and achieve perfect golden-green color and tender texture.
- Create a silky sauce by slowly melting butter, sautéing garlic and chives, then gently incorporating half and half and Pecorino cheese.
- Serve immediately to enjoy the vibrant colors, creamy sauce, and optimal temperature of this elegant seafood pasta.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 550
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 150 mg